Snap Pea Minestrone with Poached Eggs

Ingredients

• 1 tablespoon butter 
• 1  carrots peeled cut into small dice
• 0.5 cup seasoning cubes diced
• 4 large eggs 
• 2 tsp tarragon fresh chopped
• 0.3 cup spring onion sliced
• 1  leek light white green rinsed thinly sliced into half-moons and well
• 5 cups chicken broth reduced-sodium
• 0.5 cup parmesan cheese grated
• 0.5 cup soup noodles such as farfalline or orzo
• 0.3 tsp pepper 
• 2.5 cups sugar snap peas diagonally sliced
• 1 teaspoon vinegar white

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• pot
• slotted spoon

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 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.
3. Transfer eggs with a slotted spoon to a plate.
4. Add broth and 1/4 tsp. 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 tsp. tarragon, and more pepper to taste.
6. Ladle into bowls and top each with a poached egg.
7. Serve with more cheese, tarragon, and pepper if you like.