Snap Pea Minestrone With Poached Eggs

Total Time
25mins
Prep 10 mins
Cook 15 mins

Sunset March 2012

Ingredients Nutrition

Directions

  1. Cook ham, carrot, leek, and green onions with butter in a large pot over medium heat until vegetables soften, about 5 minutes.
  2. Meanwhile, in a large saucepan, warm vinegar and 1 1/2 inches water over high heat until bubbles form on pan bottom, then reduce heat to medium-low.
  3. Break eggs into water, keeping them slightly apart. Cook until whites are firm but yolks are still soft, 3 to 4 minutes. Transfer eggs with a slotted spoon to a plate.
  4. Add broth and 1/4 teaspoons pepper to vegetables. Cover and bring to a boil over high heat.
  5. Add pasta and boil gently, uncovered and stirring occasionally, until tender, 7 to 8 minutes. Stir in snap peas and return to a boil, then stir in 1/2 cup parmesan, 2 teaspoons tarragon, and more pepper to taste.
  6. Ladle into bowls and top each with a poached egg. Serve with more cheese, tarragon, and pepper if you like.