Serves 2-3
1 14-oz can Cannellini beans
3 cups chicken broth
1 cup tomato-based pasta sauce, I use Prego Traditional
4 oz ditalini
Red Pepper flakes, optional
Bring the chicken broth and the pasta sauce to a boil in a large saucepan. Drain the beans and add them to the broth. Bring the pan to a boil and then add the ditalini, cooking according to the time on the package instructions. (Depending on your desired level of spiciness, shake some red pepper flakes into the soup - I usually do about 4-6 shakes). Once the pasta is tender, switch off the heat, remove the pan to a cool surface and let stand for 5-10 minutes. 
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