In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the vegetables over moderately high heat, stirring until wilted.
Add the stock, beans and ham and bring to a boil. Lower heat, cover partially and cook over moderate heat for 20 minutes.
Season with salt and ground black pepper to taste and remove sprigs of thyme.
Ladle soup into shallow bowls, top with croutons, green onions and serve.
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