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.
CAMPING TIP
Make a batch of soup ahead of time and freeze it to take along camping! Frozen containers of soup also make for great ice packs in your cooler. When ready to eat, simply heat over fire or grill and enjoy!