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Sun-Dried Tomato, White Bean and Ham Soup

Sun-Dried Tomato, White Bean and Ham Soup

Save some of this tasty soup for a fast lunch tomorrow.

Gluten Free:
Yes
Serving Size:
8
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Stove-Top
Meal Occasion:
Lunch , Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 5 (3 votes cast)

Ingredients

This recipe is recommended for 8 servings
  • 2 onions, diced
  • 1 bulb fennel, diced
  • 6 cloves garlic, minced
  • 2 tablespoons light olive oil
  • 1 cup dry white wine
  • 1 cup oil-packed sun-dried tomatoes, julienned
  • 3 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 (6-ounce) package Hormel® Pillow Pack® Diced Ham
  • 4 cups water
  • 4 teaspoons Herb-Ox® Chicken Instant Powder
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon dried thyme leaves

Directions

  1. In large saucepan, sauté onions, fennel and garlic in oil over medium heat 5 minutes or until tender. Add wine and sun-dried tomatoes. Increase heat to high. Cook 5 minutes longer or until liquid is reduced by half.
  2. Reduce heat to medium-high. Add beans, ham, water and bouillon to saucepan. Bring to a boil. Reduce heat to low; simmer 25 to 30 minutes. Stir in Worcestershire sauce, vinegar and thyme.

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