1/4 cup plus 2 teaspoons (about 1 ounce) grated fresh Parmesan cheese
How to Make It
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.
Simple meal, a cross between pasta and soup. I used 4 pieces of bacon rather than ham, dried tomatoes packed in oil rather than dehydrated, and 1 cup of veggie broth plus 4 cups of water rather than 6 cups water. I was worried it wouldn't have enough flavor. with that much water. My version turned out great
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