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Snap Pea Minestrone with Poached Eggs

Photo: Thomas J. Story
Total time 30 mins
Yield Serves 4
This lovely soup is practically spring in a bowl. To make it heartier, scatter quartered cherry tomatoes and croutons on top. Snap peas often have a fibrous string that runs down the pod's straight side; to remove it, snap off the stem end and pull down sharply.


  • 1/2 cup diced ham
  • 1 carrot, peeled and cut into small dice
  • 1 leek, white and light green parts only, thinly sliced into half-moons and rinsed well
  • 1/3 cup sliced green onions
  • 1 tablespoon butter
  • 1 teaspoon distilled white vinegar
  • 4 large eggs
  • 5 cups reduced-sodium chicken broth
  • About 1/4 tsp. pepper
  • 1/2 cup tiny pasta, such as farfalline or orzo
  • 2 1/2 cups diagonally sliced sugar snap peas
  • About 1/2 cup grated parmesan cheese
  • About 2 tsp. chopped fresh tarragon leaves

Nutrition Information

  • calories 337
  • caloriesfromfat 39 %
  • protein 25 g
  • fat 14 g
  • satfat 6.2 g
  • carbohydrate 27 g
  • fiber 3.3 g
  • sodium 630 mg
  • cholesterol 272 mg

How to Make It

  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 in. water over high heat until bubbles form on pan bottom, then reduce heat to medium-low. 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.

  3. Add broth and 1/4 tsp. pepper to vegetables. Cover and bring to a boil over high heat. 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 tsp. tarragon, and more pepper to taste.

  4. Ladle into bowls and top each with a poached egg. Serve with more cheese, tarragon, and pepper if you like.