Pasta E Fagioli With Ham, Mushrooms and Herbs

• tablespoons olive oil↗2
• medium onions, thickly sliced↗2
• small carrots, thickly sliced↗2
• medium red bell pepper, cut into thin strips↗1⁄2
• ounces smoked ham, cut into 1/4-inch dice (about 1-1/3 cups)↗8
• tablespoons shredded fresh basil or 1/2 teaspoon dried crumbled basil3
• garlic cloves, minced↗4
• pinch of dried crumbled oregano1
• (15 1/4 ounce) can diced tomatoes, drained1
• cups chicken broth↗6
• (16 ounce) cans cannellini beans, drained and rinsed↗2
• cups ditallini pasta (or other small pasta such as shells)↗2 1⁄2
• salt & freshly ground black pepper (to taste)
• cup sliced mushrooms3⁄4
• tablespoons shredded fresh basil5
• cup sliced green onion top↗1⁄3
• olive oil↗
• freshly grated parmesan cheese

Step-by-step instructions

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.