45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 7 persons
Weight Per Serving: 623g
Price Per Serving: 1.38$
375kcal
Nutrition
Calories: 375kcal
Protein: 21.46%
Fat: 23.12%
Carbs: 55.42%
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
Directions
- 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 saut 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
Properties
Nutrition Score
24.198260841162%
Flavonoids
Nutrients percent of daily need