INGREDIENTS

   *2 Tbsp. olive oil
   *1 pound fresh white mushrooms, halved
   *1 cup onion, chopped
   *1 cup carrots, diced
   *1 teaspoon garlic, minced
   *1 can (19 ounces) white kidney beans, rinsed
   *1 can nonfat chicken broth
   *4 ounces lean smoked ham, diced
   *1 teaspoon Italian seasoning
   *6 ounces dry wagon wheel or penne pasta
   *1 cup tomato, diced
   *2 Tbsp. fresh grated parmesan cheese
   *salt and pepper to taste

DIRECTIONS

• Heat oil in a heavy saucepot. Once hot, put the mushrooms, onion, carrots and garlic. Cook and stir often for about 8 minutes or until the veggies become tender. Put the beans, chicken broth, ham and Italian seasoning. Let it come to a boil. Lower heat and allow 20 minutes of simmering, covered.
• Cook the pasta. Drain and place it in a large serving bowl. Put the tomato in the saucepot. Cook well for about 2 minutes or until properly heated. Sprinkle with salt and pepper, if preferred.
• Ladle the sauce over the pasta and serve with sprinkles of Parmesan cheese on top.