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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Great high fiber soup. They have something similar at the Olive Garden, but I like this one a lot better. This is great as a leftover too. The longer it sits the better it is! I made it in the evening, and left it on low, just adding additional water, chicken broth, and tomato sauce as it cooked down. It was amazing! I also stretched it by using 1 lb of pasta rather than the 1/2 lb it called for. Ingredients:
1 tablespoon olive oil |
3 garlic cloves, finely chopped |
1 (32 ounce) box low sodium chicken broth |
2 cups water |
2 (8 ounce) cans tomato sauce |
1 teaspoon italian seasoning |
1/2 lb ditalini |
4 carrots, peeled and sliced into coins |
2 (15 ounce) cans cannellini beans, drained and rinsed |
1/4 lb capicola (spicy italian ham) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
grated parmesan cheese (optional) |
Directions:
1. Heat oil in saucepan over medium heat.
2. Add garlic and cook 1 minute, stirring constantly.
3. Stir in broth, water, tomato sauce, and Italian seasoning. Bring to a boil.
4. Add pasta and carrots. Simmer 10 minutes, stirring occasionally.
5. Stir in beans, Capicola, salt, and pepper. Heat through.
6. Serve warm topped with Parmesan cheese if desired.
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