Navy Bean Soup with Kale and Ham - Ellie Krieger

Ingredients

• 1 pound dried navy beans
• 6 fresh flat-leaf parsley sprigs
• 2 large fresh thyme sprigs
• 1 bay leaf
• 3 tablespoons olive oil
• 1 large yellow onion (10 ounces), diced
• 1 large carrot (5 ounces), diced
• 2 stalks celery, diced
• 1 teaspoon kosher salt, divided, plus more to taste
• 1/2 teaspoon freshly ground black pepper, divided, plus more to taste
• 2 cloves garlic, minced
• 4 cups low-sodium beef broth
• 4 cups water
• 6 ounces ham steak, diced
• 3 cups (1 1/2 ounces) coarsely chopped kale