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
1/2 c. tomatoes, drained & crushed
3 c. chicken broth
1 c. red kidney beans, drained
2 1/2 oz. dried rotelli or shell pasta

Saute onion and carrot in heated olive oil. Cook 5 minutes. Add garlic, basil and ham. Cook 2 minutes. Add tomatoes and cook 5 minutes. Add broth and beans. Mash some of the beans to thicken soup. Bring soup to a boil, lower heat and simmer 20 minutes. Return to boil and stir in pasta. Boil 6 minutes. Serve with Parmesan cheese. 3 to 4 servings. Serving Suggestion: Serve with French bread and salad.