• Remove the ham hocks from the packaging and place them into a large 5 qt stockpot.
• Add 8 cups of water to the stockpot. Try to make sure the bones are almost covered in the water.
• Add the onion halves, bay leaf, black pepper, and sliced carrots to the stockpot; then stir to combine.
• Bring the water to a boil on high heat then reduce the heat to a medium-low simmer and cover the stock pot with a lid.
• Simmer the soup for an hour or until the meat starts to pull away from the ham bone. You will lose some liquid and you can add a bit more water if needed, no more than 1 cup.
• Taste the broth for flavor and salt but DO NOT add salt if it tastes bland at this point.
• Remove the ham hock from the broth and peel the skin and discard it. Gently shred the meat off the bone then return it to the broth along with the bone.
• Remove the onion halves and cut into small pieces, then return them to the soup.
• Add the cannellini beans and the spinach/kale if using.
• Simmer for an additional 10 minutes, then test and adjust, if it's too salty add a bit more water. If it lacks salt then add some to taste.
• Remove the ham bone and the bay leaf and discard them.
• Ladle the soup into bowls and top with croutons.

Adding Pasta To the Soup (Optional)

• Bring salted water to a boil and cook the pasta to package directions.
• Once the pasta is cooked drain, add to the bowls and ladle the broth, with meat and veggies over the pasta.