Soak the dried cannellini beans in a large bowl covered with water overnight for at least 8 hours. Drain and rinse before using.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped yellow onion, carrots, and celery, sautéing for 3-4 minutes. Stir in minced garlic, fresh thyme, dried oregano, bay leaf, and smoked paprika for another minute.

Add the ham hock and pour in 6 cups of chicken broth along with 2 cups of water. Bring to a vigorous boil.

Stir in the rinsed cannellini beans, reduce heat to low, cover, and simmer for about 1.5 hours, skimming the surface as needed.

Remove the ham hock once the beans are tender. Cool slightly, shred the meat, and return it to the soup. Adjust consistency with additional chicken broth if desired.

Ladle into bowls and garnish with black pepper and chopped parsley before serving.