1 tbsp. olive oil
2 med. garlic cloves, chopped fine
1 sm. onion, chopped fine
2 oz. thinly sliced light style ham, cut into 1/4 x 1 inch strips
1/4 c. reduced chicken broth
1 (16 oz.) can salt-free (or regular) whole tomatoes
1 c. canned Italian white beans (Cannellini), rinsed and drained
1 tbsp. double-concentrate tomato paste (or 2 tbsp. regular tomato paste
1 tbsp. finely shredded fresh basil leaves
1 tbsp. finely chopped fresh Italian parsley
2 tsp. sugar
1 tsp. dried oregano

In a large skillet or saucepan, heat oil with garlic, onion and ham over moderate to high heat. When it begins to brown, after 3 to 5 minutes, add broth, stirring and scraping to deglaze. Then add tomatoes, breaking up with hands and stir in remaining ingredients. Simmer until thick but still slightly liquid, about 15 minutes. Spoon over cooked pasta.