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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 21%
  • Fat: 7.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 17.1g
  • Carbohydrate: 48.1g
  • Fiber: 5.5g
  • Cholesterol: 22mg
  • Iron: 4mg
  • Sodium: 822mg
  • Calcium: 139mg


  • 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


  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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