Heat olive oil in a large, heavy pot or Dutch oven over medium-high heat.
Add onion and cook until softened, about 5 minutes.
Add garlic, ham, rosemary, and thyme, and cook until fragrant, about 1 more minute.
Add bay leaf, beans, and broth and bring to a boil. Reduce heat and simmer for 5 minutes.
Add greens, cover, and continue cooking over low heat until greens are wilted, about 5 minutes.
Remove and discard bay leaf.
Season with pepper.
Ladle into bowls and serve warm.
Makes 6 servings.