Make beans: Wash the dried white beans and remove any dirt. Put the beans in a big bowl and add water to cover them. You can either soak the beans overnight or use the quick method by boiling them for 2 minutes and then letting them sit for 1 hour.
Prepare ingredients with strong smells. Warm olive oil in a big pot on medium heat. Put the onion, celery, and carrots. Cook the vegetables until they are soft, for around 5 to 7 minutes. Put the garlic in and cook for one more minute.
Include ham and beans. Drain and wash the beans that have been soaked. Put them in the pot with the smoked ham hock, bay leaves, thyme, black pepper, and salt. Mix thoroughly.
Cook Soup Slowly: Add 8 cups of water. Heat the mixture until it boils. Then, lower the heat and let it simmer without a lid for around 1 to 1.5 hours, until the beans are soft. Add chopped potatoes and cook for another 20 minutes if you are using them.
Complete and serve. Take out the ham bone from the soup and tear the meat into small pieces. Throw away the bone and put the shredded meat back in the pot. Add the kale or spinach, if you are using it, and cook for 5 more minutes. Add salt and pepper to taste, if necessary.