Sun-Dried Tomato, White Bean and Ham Soup

Main Ingredients:

• 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

Instructions

1. 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. 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.