(Spicy) Pasta Fagioli

Suzanna Marie's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 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.