Rinse the beans in a colander one pound at a time. Pick out any stones or shriveled or damaged beans.
Cover the beans (I use my slow cooker insert) and soak the beans overnight (6-12 hours).
Drain beans. If your slow cooker insert goes on the stove, leave the beans in a colander while you prepare the proscuitto and vegetables. If your insert does not go on the stove put the beans back into the insert now.
Peel the carrots, wash the celery and cut them into pieces.
Place the oil in the pan.
Cut the proscuitto into ½ inch pieces. I use kitchen sissors, but a knife would also work.
Cook the prosciutto for about eight minutes over medium heat.
Remove the prosciutto from the pan.
Cook the celery for about 5 minutes over low heat.
Add the carrots and cook about 3 minutes longer. The vegetables do not need to be fully cooked.
Add the drained beans into the slow cooker or pot.
Add the broth. If you are using frozen broth, cover the pot and let it thaw before adding water.
Add enough water to cover the bean by one inch.
Cover the pot and bring the liquid to a boil.
Add the bay leaves and thyme sprigs.
Cook on high for about 3 hours.
Beans will be cooked through but hold together when done.
Serve in bowls. Pass with crumbled goat cheese and sliced olives.