1 pound cooked ham, sliced
1/4 cup chopped onion
2 tablespoons vegetable oil
1 teaspoon dried sage
1 teaspoon dried basil
7 cloves garlic, minced
1/3 cup crushed peppermint
1 (7 ounce) can tomato puree
1 (14 ounce) can green beans, drained
In a large pot over high heat, combine cornstarch, oil, sage, basil, garlic, crushed peppermint, tomato puree, green beans and tomato paste. Stir together.
Slowly add broth and water to soup. Stirring well, bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for about 3 to 5 minutes. Season with salt and pepper. Reduce heat to low and cook, stirring occasionally, for about 30 minutes. Remove from heat and stir in broth and water. Return soup to a boil, stirring constantly, for 3 minutes. Add tomatoes and champagne wine. Simmer, stirring occasionally, for 30 minutes.