In a dutch oven, heat olive oil, add the onion, carrot and celery and cook for 3 minutes or until the vegetables have softened.
Add the garlic, and sauté for 30 seconds – 1 minute or until fragrant.
Add the ham, and cook for 3 more minutes.
Pour in the chicken stock, and season with Italian seasoning and ground black pepper.
Bring to a boil, reduce the heat and allow to simmer for 10-15 minutes.
Stir in the beans, and cook for 5 more minutes. If needed/soup is too thick, add more liquid and simmer for a few more minutes. Taste the soup, and adjust the salt to your preference.
Garnish with fresh chopped parsley and serve.