Ham and Vegetable Soup with Pistou

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) .

Grate the Parmesan Cheese (1/2 cup) and zest the Lemon (1) . Drain and rinse the Canned Great Northern Beans (2 1/3 cups) .

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.

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.

Add Farro (1 cup) . Reduce heat to a simmer and cook with lid slightly askew for 25 minutes.

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.

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.