Sun-Dried Tomato, White Bean, and Ham Soup is a delightful blend of sweet sun-dried tomatoes, creamy cannellini beans, savory HORMEL® CURE 81® Classic Boneless Ham, and aromatic herbs. The addition of fennel and garlic adds depth of flavor, while white wine enhances the richness of the broth. Enjoy a warm bowl of this delicious soup on a chilly day or as a comforting meal any time of the year!
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 | cup diced HORMEL® CURE 81® Classic Boneless Ham |
| 4 | cups water |
| 4 | teaspoons HERB-OX® Chicken Instant Powder |
| 2 | tablespoons Worcestershire sauce |
| 1 | tablespoon rice wine vinegar |
| ½ | teaspoon dried thyme leaves |
Directions
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.
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.