Pasta E Fagioli With Ham, Mushrooms and Herbs

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, thickly sliced
• 2 small carrots, thickly sliced
• 1/2 medium red bell pepper, cut into thin strips
• 8 ounces smoked ham, cut into 1/4-inch dice (about 1-1/3 cups)
• 3 tablespoons shredded fresh basil or 1/2 teaspoon dried crumbled basil
• 4 garlic cloves, minced
• 1 pinch of dried crumbled oregano

• 1 (15 1/4 ounce) can diced tomatoes, drained
• 6 cups chicken broth

• 2 (16 ounce) cans cannellini beans, drained and rinsed
• 2 1/2 cups ditallini pasta (or other small pasta such as shells)
• salt & freshly ground black pepper (to taste)
• 3/4 cup sliced mushrooms
• 5 tablespoons shredded fresh basil
• 1/3 cup sliced green onion top
• olive oil
• freshly grated parmesan cheese

Directions

1. 1

   Heat 2 T. oil in heavy large saucepan over medium heat. Add onion, carrots and bell pepper. Cook until beginning to soften, stirring occasionally, about 8 minutes. Add ham, 3 T. fresh basil, garlic and oregano. Stir 2 minutes. Add tomatoes. Cook until mixture is reduced to thick sauce, about 6 minutes. Add broth and beans. Bring to boil, mashing 1/4 of beans against sides of pot. Reduce heat, cover and simmer 15 minutes.

2. 2

   Bring to boil, stirring occasionally. Add pasta. Boil gently until pasta is almost tender but firm to bite, 6-7 minutes. Season with salt and pepper. Sprinkle mushrooms over soup. Remove from heat, cover and let stand 5 minutes. Return soup to boil, stirring constantly. Adjust seasoning. Stir in 5 T. fresh basil. Ladle soup into bowls. Top with green onion tops and drizzle with oil. Pass Parmesan and freshly ground pepper separately.