Rinse beans. Soak white beans in water overnight, or in HOT water for at least 2 hours. Drain water and place beans in pot. Add 6-8 cups of water. Bring to a boil. Then reduce heat and cook on medium for 1 to 1.5 hours.
Once beans are cooked and soft, add can of tomatoes, garlic slices, chicken broth and ham. Cook on medium-high for 10 more minutes.
Cook 1 cup of rice in 2.5 cups of water. Bring water boil. Add rice. Return to boil. Cover rice and simmer for 20 minutes. Add salt and pepper to taste.
Saute asparagus in extra virgin olive oil for 4-5 minutes, until turns brighter green.
Serve soup with a side of rice and sauteed asparagus.