2 tbsp. olive oil
2 med. onions
2 carrots, peeled and sliced into 1/4 inch disks
4 cloves garlic, peeled and crushed
1 tsp. dried basil
6 oz. ham, diced into 1/4 inch pieces
1 c. canned tomatoes, drained and crushed
6 c. chicken broth
2 c. red kidney beans, drained
5 oz. dried rotelli or shell pasta
Salt and pepper to taste
Parmesan cheese, grated, to taste

In saucepan, heat olive oil and add onion and carrot. Cook 5 minutes or until softened. Add garlic, basil and ham. Cook 2 minutes. Add tomatoes and cook 5 minutes. Add broth and beans. Bring to a boil and mash some of the beans to thicken soup. Lower heat and simmer 20 minutes.

Return to boil and stir in pasta. Boil 6 minutes or until pasta is tender. Degrease top of soup and season with salt and pepper. Serve with Parmesan cheese and more black pepper (freshly ground is best). Makes 4 servings, 372 calories per serving.