When life gives you rain, make soup.

These past few dark & rainy days have really put me into soup mode.  What do you enjoy doing on rainy days?  Do you enjoy cooking or baking on rainy days, or curling up with a good book?

My ideal rainy day would not include work, but things like a good book, a solid line-up of romantic comedies , an endless pot of tea and, of course, soup.

The below soup recipe was featured in the March 2012 issue of Sunset Magazine.  While I thoroughly enjoy my mother’s traditional minestrone recipe, this recipe proved to be a very nice update.   Plus, it only takes about 45 minutes to make (chopping time included).

Cheers to a delicious new soup recipe and a quiet night in!

Snap Pea Minestrone with Poached Eggs

½ 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 Tbsp. butter

1 tsp. distilled white vinegar

4 large eggs

5 cups reduced- sodium chicken broth

About ¼ tsp. pepper

½ cup tiny pasta, such as orzo or farfalline

2 ½ cups diagonally sliced sugar snap peas

About ½ cup grated parmesan cheese

About 2 tsp. chopped fresh tarragon leaves (tarragon may be difficult to find, you may also use thyme or oregano)

Cook ham, carrot, leek and green onions with butter in a large pot over medium heat until vegetables soften, about 5 minutes.

Meanwhile, in a large saucepan, warm vinegar and 1 ½ in. water over high heat until bubbles form on bottom of pan.  Then, reduce heat to 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

Add broth and ¼ 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 ½ cup parmesan, 2 tsp. tarragon, and more pepper to taste.

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