Ham Vegetable Barley Soup with Pistou

In a large pot or Dutch Oven, heat the Olive Oil (2 Tbsp) over medium-high heat. Add the Yellow Onion (1), Carrots (4), and Celery (3 stalks) and sauté until the vegetables are tender and the celery and onions are slightly translucent.

Stir in the Garlic (2 cloves) and heat through for one minute.

Add the diced Cooked Ham (2 cups), Diced Tomatoes (1 can), both cans of Great Northern Beans (2 cans), the Bay Leaf (1), Fresh Thyme (5 sprigs), and Chicken Stock (8 cups). Stir to combine and heat just to boiling. Add the rind of Parmigiano-Reggiano (to taste) if using.

Stir in the Pearl Barley (1/2 cup) and cook for 35 to 40 minutes or until the barley is almost done cooking. (Note, if using quick-cooking barley, increase the amount to 3/4 cup and cook for 15 minutes or until done).

Add the Green Beans (2 cups) and cook for 5-6 minutes or until the beans are just tender. Remove from heat.

Roughly chop the Garlic (3 cloves) and transfer it to a mini prep food processor. Add the Fresh Basil Leaves (3 cups), Kosher Salt (1/2 tsp), Lemon (1/2 tsp), and Crushed Red Pepper Flakes (1/2 tsp). Pulse several times, scraping down the sides as necessary until the basil is finely chopped.

Add the Parmigiano-Reggiano (3/4 cup) and pulse to combine. Use the “drizzle” function on the food processor to add the Olive Oil (2 Tbsp) as you pulse the pistou to make a thick paste. Transfer to a bowl, cover, and refrigerate until ready to use.

Use a pair of tongs to fish out the bay leaf, bundle of thyme, and rind of parmesan cheese. Discard.

Ladle the soup into individual serving bowls and add a tablespoon of pistou to the hot soup. Swirl it into the soup and enjoy.