Minestrone Bowl

• 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 saute 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.

tomatoes, boiling water, olive oil, lowersalt, onion, carrot, celery, garlic, water, tomatoes, zucchini, cannellini beans, fresh basil, salt, black pepper, linguine, parmesan cheese

Taken from www.myrecipes.com/recipe/minestrone-bowl (may not work)