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

CALORIES 319 (21% from fat); FAT 7.4g (sat 2.1g, mono 3.3g, poly 1.4g); PROTEIN 17.1g; CARB 48.1g; FIBER 5.5g; CHOL 22mg; IRON 4mg; SODIUM 822mg; CALC 139mg