- 2 tablespoons olive oil
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 6 ounces cooked ham, diced
- 2 (16 ounce) cans cannellini beans, drained and rinsed
- 1 (14.5 ounce) can chicken broth
- 1/4 teaspoon caraway seeds
- 2 teaspoons Worcestershire sauce
- Heat oil in a Dutch oven or large pot over medium-high heat. Stir in onions, celery and carrots; saute until tender, about 5 minutes. Add ham, beans, broth, caraway seeds and Worcestershire sauce; bring to a boil. Reduce heat to medium-low and simmer, partially covered to blend flavors, about 15 minutes. Serve.