Cut the leek in half lengthwise, trim, rinse and cut into 1 cm (approximately 1/3 inch) thick rings. Peel the onion and garlic and finely chop. Rinse the tomatoes, core and cut into wedges.
Heat the oil in a large saucepan and sauté the onion, garlic and leek until tender. Add the white wine and broth. Drain the beans, rinse and add to the pot. Simmer for 10 minutes. Add the tomatoes and simmer for about 5 minutes. Season with salt and pepper. Distribute among serving bowls and sprinkle each with 1 tablespoon parsley. Cut the ham into strips and arrange over the soup.