Heat the olive oil in a large Dutch oven or pot. When hot, add the carrots, onion and celery, sauteing for 3-4 minutes. Add the garlic, sauteing for an additional minute.
Add the fresh herbs, saute until fragrant, 1-2 minutes.
Stir in the ham, beans and broth, bring to a very low simmer. Do not boil. Simmer for 15-20 minutes.
Before serving, stir in the white pepper, vinegar and heavy cream. Taste test to determine if salt is needed (it might not be).
Ladle into bowls and serve with a crusty loaf of bread.
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Notes
For creamier soup, smash 2-3 tablespoons of beans and stir into the broth, add 1-2 tablespoons of heavy cream or 2-3 tablespoons of freshly shredded parmesan cheese.