Snap Pea Minestrone With Poached Eggs

• 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

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.

ham, carrot, only, green onions, butter, white vinegar, eggs, chicken broth, pepper, tiny pasta, sugar snap peas, parmesan cheese, tarragon

Taken from www.myrecipes.com/recipe/snap-pea-minestrone-poached-eggs (may not work)