Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1999


Credit: Randy Mayor; Styling: Fonda Shaia

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

319 calories; calories from fat 21%; fat 7.4g; saturated fat 2.1g; mono fat 3.3g; poly fat 1.4g; protein 17.1g; carbohydrates 48.1g; fiber 5.5g; cholesterol 22mg; iron 4mg; sodium 822mg; calcium 139mg.