Cooking Instructions
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Step 1
Trim and cut the
Green Beans (1 1/2 cups)
. Peel and dice the
Yellow Onion (1)
,
Carrots (4)
and
Celery (3 stalks)
. Dice the
Cooked Ham (2 cups)
. Peel and mince
Garlic (2 cloves)
.
Step 2
Grate the
Parmesan Cheese (1/2 cup)
and zest the
Lemon (1)
. Drain and rinse the
Canned Great Northern Beans (2 1/3 cups)
.
Step 3
In a large dutch oven, heat
Olive Oil (2 Tbsp)
over medium high heat. Add diced onion, carrots, celery, and saute 4-5 minutes until vegetables are softened and fragrant. Add minced garlic and cook 1 minute.
Step 4
Add diced ham and cook 3-4 minutes. Add
Low-Sodium Vegetable Broth (6 cups)
,
Canned Diced Tomatoes (2 cups)
, and fresh
Fresh Thyme (1 Tbsp)
. Bring soup to a boil.
Step 5
Add
Farro (1 cup)
. Reduce heat to a simmer and cook with lid slightly askew for 25 minutes.
Step 6
Meanwhile, make the pistou: in a mini food processor, add
Fresh Basil Leaves (1 cup)
,
Italian Flat-Leaf Parsley (2 cups)
, and
Garlic (1 clove)
. Pulse to mince. Add lemon zest and parmesan cheese and pulse 2-3 times to mix.
Step 7
Add
Olive Oil (2/3 cup)
, a little at a time, pulsing to blend. Set aside. After farro is cooked, add great northern beans and heat through.
Step 8
To serve, ladle soup into a bowl. Drizzle a teaspoon or more of pistou over the soup, and add a squeeze of lemon and a little parmesan cheese.
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