Minestrone Bowl

Ingredients

• 0.8 teaspoon pepper black
• 14.5 ounce canned tomatoes diced undrained canned
• 16 ounce cannellini beans white rinsed drained canned
• 1 cup carrots chopped
• 1 cup celery chopped
• 3.5 cups linguine hot cooked uncooked ( 7 ounces pasta)
• 0.3 cup basil fresh chopped
• 0.3 cup basil fresh chopped
• 5  garlic clove chopped
• 8 ounces ham chopped
• 1 tablespoon olive oil 
• 2 cups onion chopped
• 0.3 cup parmesan fresh grated ( 1 ounce)
• 0.3 teaspoon salt 
• 0.5 cup sun-dried olives 
• 2 cups water boiling
• 6 cups water 
• 1  zucchini halved lengthwise sliced

Equipment

• bowl
• sieve
• dutch oven

Directions

1. Combine the sun-dried tomatoes and boiling water in a bowl; let stand 30 minutes.
2. Drain sun-dried tomatoes through a sieve into a bowl, reserving sun-dried tomatoes and soaking liquid.
3. Cut tomatoes into julienne strips.
4. Heat oil in a large Dutch oven over medium-high heat.
5. Add sun-dried tomatoes, ham, and next 4 ingredients (ham through garlic), and saut 5 minutes.
6. Add reserved soaking liquid, 6 cups water, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
7. Add zucchini and beans; cook 5 minutes. Stir in basil, salt, and pepper.
8. Place pasta into each of 7 large bowls; top with broth mixture and cheese.