Photo: Randy Mayor; Styling: Fonda Shaia
7 servings (serving size: 1/2 cup pasta, 2 cups broth mixture, and 2 teaspoons cheese)

How to Make It

Step 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.

Step 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.

Ratings & Reviews

ChefAmandaLynn's Review

March 18, 2012
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