Minestrone Bowl

Minestrone Bowl
Photo by Randy Mayor

Ingredients

  • ½ cup sun-dried tomatoes
  • ¼ cup plus 2 teaspoons (about 1 ounce) grated fresh Parmesan cheese
  • 1 zucchini, halved lengthwise and sliced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 tablespoon olive oil
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 6 cups water
  • + 10 more ingredients
    • 1 cup chopped celery
    • 1 cup chopped carrot
    • 2 cups chopped onion
    • ¼ teaspoon salt
    • ¼ cup chopped fresh basil
    • 3 ½ cups hot cooked linguine (about 7 ounces uncooked pasta)
    • 5 garlic cloves, chopped
    • 2 cups chopped lower-salt ham (about 8 ounces)
    • ¾ teaspoon black pepper
    • 2 cups boiling water

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,...

View full recipe at My Recipes

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