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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1/2 cup sun-dried tomatoes |
2 cups boiling water |
1 tablespoon olive oil |
2 cups chopped lower-salt ham (about 8 ounces) |
2 cups chopped onion |
1 cup chopped carrot |
1 cup chopped celery |
5 garlic cloves, chopped |
6 cups water |
1 (14.5-ounce) can diced tomatoes, undrained |
1 zucchini, halved lengthwise and sliced |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
1/4 cup chopped fresh basil |
1/4 teaspoon salt |
3/4 teaspoon black pepper |
3 1/2 cups hot cooked linguine (about 7 ounces uncooked pasta) |
1/4 cup plus 2 teaspoons (about 1 ounce) grated fresh parmesan cheese |
Directions:
1. Combine the sun-dried tomatoes and boiling water in a bowl; let stand 30 minutes. Drain sun-dried tomatoes through a sieve into a bowl, reserving sun-dried tomatoes and soaking liquid. Cut tomatoes into julienne strips.
2. Heat oil in a large Dutch oven over medium-high heat. Add sun-dried tomatoes, ham, and next 4 ingredients (ham through garlic), and sauté 5 minutes. Add reserved soaking liquid, 6 cups water, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add zucchini and beans; cook 5 minutes. Stir in basil, salt, and pepper. Place pasta into each of 7 large bowls; top with broth mixture and cheese.
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