Minestrone Bowl

Photo: Randy Mayor; Styling: Fonda Shaia

Yield:

7 servings (serving size: 1/2 cup pasta, 2 cups broth mixture, and 2 teaspoons cheese)

Recipe from

Nutritional Information

Calories 319
Caloriesfromfat 21 %
Fat 7.4 g
Satfat 2.1 g
Monofat 3.3 g
Polyfat 1.4 g
Protein 17.1 g
Carbohydrate 48.1 g
Fiber 5.5 g
Cholesterol 22 mg
Iron 4 mg
Sodium 822 mg
Calcium 139 mg

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

Preparation

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.

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.

Note:

March 1999