Lunch: White Bean and Ham Hock Soup with Arugula and Corn Bread Croutons

Ingredients

1 lb dried small white beans such as navy or Great Northern
1 lb smoked ham hocks
1/4 cup bacon drippings (from 1/2lb bacon) or olive oil
2 cups chopped onion
2 tablespoons minced garlic
1 lb tomatoes, peeled, seeded, and diced
4 fresh thyme sprigs
8 cups chicken broth

Instructions

Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.
Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.
Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.

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