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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Saw this in a 2009 issue of Family Circle. I tweaked it a bit to suit our taste, and DH was very happy with the results. It's really easy to make and is ready in no time. The Capicola gives it quite a bit of a kick-that's why I've tagged it (Spicy)-so I would go easy on the pepper until you taste test. If you you try it, I hope you enjoy it. Ingredients:
1 tablespoon olive oil |
4 garlic cloves, finely chopped |
2 (8 ounce) cans tomato sauce, low sodium |
2 cups water |
2 (14 1/2 ounce) cans chicken broth, low sodium |
1 (15 ounce) can diced tomatoes, low sodium |
1 teaspoon italian seasoning |
2 cups ditalini |
4 carrots, peeled and sliced into coins |
2 (15 ounce) cans cannellini beans, drained and rinsed |
1/4 lb capicola (spicy italian ham) |
salt and pepper |
grated parmesan cheese (optional) |
Directions:
1. Heat oil in saucepan over medium-high heat. Add garlic and cook 1 minute.
2. Stir in broth, water, tomato sauce, diced tomatoes and Italian seasoning. Bring to a boil.
3. Add pasta and carrots; simmer for 10 minutes, stirring occasionally.
4. Stir in beans, Capicola, salt and pepper. Heat through.
5. Serve with grated Parmesan cheese and garlic bread.
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