can (19 ounces) white kidney beans, rinsed and drained
1
can (13-3/4 ounces) ready-to-serve chicken broth
8
ounces smoked ham, diced
1
teaspoon Italian seasoning
4
cups (8 ounces) uncooked wagon wheel pasta
1
cup diced tomato
Salt and pepper (optional)
Grated Parmesan cheese (optional)
Chopped fresh parsley (optional)
Heat oil in heavy saucepan until hot. Add mushrooms, onions, carrots and garlic; cook, stirring frequently, 6 to 8 minutes or until vegetables are tender. Add beans, chicken broth, ham and Italian seasoning; bring to a boil. Reduce heat and simmer, covered, about 20 minutes.
Meanwhile, cook pasta according to package directions; drain. Transfer to large serving bowl. Stir tomato into saucepan; cook about 2 minutes or until heated through. Season with salt and pepper to taste, if desired. Spoon over pasta. Sprinkle with grated Parmesan cheese and fresh parsley, if desired.
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