Ham And Vegetable Soup With Pistou

By garlic and zest
Contributed by lisa lotts
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Nutrition per serving    (USDA % daily values)
Uploaded by: garlic and zest Lotts


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Ingredients for 6 servings

2 tablespoons olive oil

1 medium yellow onion, peeled and diced

4 medium carrots, peeled and diced

3 stalks celery, peeled and diced

2 cloves garlic, peeled and minced

2 cups diced cooked ham

6 cups low-sodium vegetable or chicken broth

1 15-oz can diced tomatoes

1 tablespoon fresh thyme or one teaspoon dried

1 cup farro

1 15-oz can great northern beans, rinsed and drained

1 1/2 cups fresh green beans, trimmed and cut into one inch pieces (or use frozen beans, thawed)

For pistou

1 cup fresh basil leaves

2 cups fresh italian parsley

1 clove garlic

zest of one lemon

1/2 cup grated parmesan cheese

1/2 cup plus two tablespoons olive oil

Additional garnish

lemon wedges

grated parmesan cheese



n a large dutch oven, heat olive oil over medium high heat. Add onion, carrots, celery and sauté 4-5 minutes until vegetables are softened and fragrant. Add garlic and cook for one minute. Add ham and cook 3-4 minutes. Add broth, tomatoes and thyme. Bring soup to a boil. Add farro, reduce heat to simmer and cook with lid slightly askew for 25 minutes. Meanwhile, make the pistou: In a mini food processor, add basil, parsley and garlic. Pulse to mince. Add zest and parmesan and pulse 2-3 times to mix. Add olive oil a little at a time, pulsing to blend. Set aside. After farro is cooked through, add beans to heat through. To serve, ladle soup into a bowl. Drizzle a teaspoon or more of pistou over the soup, add a squeeze of lemon and a little parmesan cheese.

View instructions at
garlic and zest

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