Ingredients for Spicy Pasta Fagioli
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 (28 ounce) can crushed tomatoes
- 1 cup water
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon Italian seasoning
- 1 cup ditalini pasta
- 1/2 cup chopped carrots
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 3 ounces thinly sliced capicola
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- grated Parmesan cheese, to taste
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How to Make Spicy Pasta Fagioli
- Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.
- Add 2 cloves of minced garlic and cook for 1 minute, until fragrant.
- Stir in 4 cups of vegetable broth, 1 cup of water, 1 (28 ounce) can of crushed tomatoes, 1 (14.5 ounce) can of diced tomatoes, and 1 teaspoon of Italian seasoning.
- Bring the mixture to a boil.
- Add 1 cup of ditalini pasta (or your favorite small pasta) and 1/2 cup of chopped carrots.
- Reduce heat to low, simmer for 10 minutes, stirring occasionally, until pasta is almost cooked through.
- Stir in 1 (15 ounce) can of cannellini beans (drained and rinsed), 3 ounces of thinly sliced capicola (adjust to your spice preference), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper (start with less and add more to taste).
- Heat through for another 2-3 minutes, until everything is heated through and the flavors have melded.
- Serve immediately with grated Parmesan cheese and crusty garlic bread.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
18g
Fat
2g
Carbs
12g
