1 tbsp. olive oil
1 med. onion, thinly sliced
1 carrot, peeled & sliced into 1/4" disks
2 cloves garlic, peeled & crushed
1/2 tsp. dried basil
3 oz. ham, diced into 1/4" pieces
1/2 c. canned tomatoes, drained & crushed
3 c. chicken broth
1 c. red kidney beans, drained
2 1/2 oz. dried rotelli or shell pasta
Salt & pepper to taste
Parmesan cheese, grated

In saucepan, heat olive oil and add onions 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 a boil and stir in pasta. Boil 6 minutes or until pasta is al dente. Degrease top of soup and season with salt and pepper. Serve with Parmesan cheese and more black pepper (freshly ground is best).