Italian Macaroni Soup

• 2-1/2 cups cubed fully cooked ham
• 1 large onion, finely chopped
• 2 to 3 garlic cloves, minced
• 3 tablespoons olive oil
• 2 cans (28 ounces each) crushed tomatoes
• 2 cans (14-1/2 ounces each) beef broth
• 3-1/4 cups hot water
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon fennel seed
• 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• Hot cooked macaroni
• Shredded Parmesan cheese, optional

1. In a Dutch oven or soup kettle, saute the ham, onion and garlic in oil until onion is tender. Add the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add beans; simmer, uncovered, for 1 hour. Serve over macaroni; garnish with cheese if desired.

ham, onion, garlic, olive oil, tomatoes, beef broth, water, salt, basil, fennel seed, beans, macaroni, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-macaroni-soup/ (may not work)