Ham and Pesto Soup

Pesto to the rescue! It's not just for pasta, kids. It's THE ultimate flavor bomb for soup.

Ingredients

2 tablespoons extra virgin olive oil 

3 ounces diced ham

1 cup minced onion  

1/2 teaspoon salt 

1/2 teaspoon black pepper 

1/4 cup white wine 

2 tablespoons finely chopped fresh parsley stems

1 teaspoon garlic paste 

1 teaspoon fennel seeds 

1/2 teaspoon crushed red pepper 

4 cups chicken broth 

1 (15-ounce) can cannellini beans, drained and rinsed 

1/4 cup pesto

Grated Parmesan. for garnish 

Instructions

1. Heat oil in a Dutch oven over medium heat. Add ham; cook, stirring occasionally, until slightly browned, 2-3 minutes.

2. Add onion, salt and pepper; cook, stirring occasionally, until softened, 5-7 minutes.

3. Add wine; cook until liquid has almost completely reduced, 2-3 minutes.

4. Add garlic paste, fennel seeds and crushed red pepper. Cook, stirring constantly, until fragrant, 30-45 seconds.

5. Add broth and bring to a boil over medium high. Reduce heat to medium low and simmer for 15 minutes.

6. Reduce heat to low and add cannellini beans and 2 tablespoons pesto. Stir and simmer gently for 2 minutes.

7. Remove from heat. Serve with a sprinkle of Parmesan and a dollop of pesto.

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Ham and Fregola Soup

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Pesto to the rescue! It's not just for pasta, kids. It's THE ultimate flavor bomb for soup.

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 ounces diced ham
• 1 cup minced onion
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup white wine
• 2 tablespoons finely chopped fresh parsley stems
• 1 teaspoon garlic paste
• 1 teaspoon fennel seeds
• 1/2 teaspoon crushed red pepper
• 4 cups chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/4 cup pesto
• Grated Parmesan. for garnish

Instructions

1. Heat oil in a Dutch oven over medium heat. Add ham; cook, stirring occasionally, until slightly browned, 2-3 minutes.
2. Add onion, salt and pepper; cook, stirring occasionally, until softened, 5-7 minutes.
3. Add wine; cook until liquid has almost completely reduced, 2-3 minutes.
4. Add garlic paste, fennel seeds and crushed red pepper. Cook, stirring constantly, until fragrant, 30-45 seconds.
5. Add broth and bring to a boil over medium high. Reduce heat to medium low and simmer for 15 minutes.
6. Reduce heat to low and add cannellini beans and 2 tablespoons pesto. Stir and simmer gently for 2 minutes.
7. Remove from heat. Serve with a sprinkle of Parmesan and a dollop of pesto.

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