Place onions across the bottom of the crockpot.

Pour entire contents of white beans, including the liquid, over the onions.

Layer remaining vegetables, garlic, and herbs over the beans and place ham shank on top.

Pour water into the crockpot and cover with lid.

Cook on high for 3-4 hours or on low for 5-6 hours. When the ham shank begins to pull apart and the bones slip out easily, the soup is done.

Remove ham shank from the soup; allow to cool just so that it can be handled. Remove bones and trim away excess fat and skin from the meat. Chop the meat into bite sized pieces and return meat to the slow cooker.

Remove bay leaves and rosemary sprigs. If you’d like to thicken the soup a bit, mash some of the beans a bit with a potato masher and stir.