Slow Cooker White Bean Soup

Ingredients:

• 1 and 1/4 cups dry white beans, sorted and drained
• 3 carrots, coarsely chopped
• 3 stalks celery, coarsely chopped
• 2 cloves garlic, finely chopped
• 1 can (425 g) diced fried tomatoes
• 2 tablespoons extra-virgin olive oil
• 4 cups lightly salted chicken broth
• 2 bay leaves
• 3 ears of corn, husked
• 110 g Black Forest ham, diced
• 3 tbsp chopped fresh chives, plus extra for serving

Preparation:

1. Combine beans, carrots, celery, and garlic in a 6- to 8-quart slow cooker. Stir in the tomatoes and their juices along with 1 tablespoon of olive oil. Add chicken broth, 1 cup of water, bay leaf, 1/2 teaspoon of salt, and a few grinds of black pepper. Stir well, cover, and simmer over low heat until the beans and vegetables are tender, 7-8 hours.
2. Remove the lid and stir the soup. Cut the corn kernels from the cobs and add them to the soup along with the ham. Cover and simmer over low heat until the corn is crisp-tender, about 10 minutes. Add the chives and the remaining 1 tablespoon of olive oil; season with salt and pepper to taste. Discard the bay leaf.
3. Ladle the soup into bowls and garnish with chives.