Wash the greens, remove the stems and tear into bite site pieces. Set aside.
In a large, deep pan (or pot), heat the olive oil over medium-high heat.
When the oil is hot, add the onion and carrots and sauté for 3-4 minutes.
Add the ham and garlic and cook for 2-3 minutes longer. Stir frequently so the garlic doesn't burn.
Add the beans, thyme and black pepper and stir to combine.
Add the broth and bring to a simmer. Turn down to medium-low and cook for 5 minutes or until the carrot is cooked through.
Use a potato masher to mash up some of the beans, if desired. * see note
Add the endive and stir to combine. Cook for 3-4 minutes or until the endive is wilted down and tender to your liking.
Taste and adjust salt and pepper before serving. Garnish with sliced green onion, if desired.