Red Bean Stew With Pasta (Pasta Fagioli)

From Cooking Light Magazine. Simple and delicious.

• Ready In: 26 mins
• Serves: 4
• Yields: 4 1-1/2 cups

Ingredients

• 1  tablespoon olive oil
• 1 1⁄2 cups  sliced fresh mushrooms
• 1  cup  sliced carrot
• 1 1⁄2 cups water
• 1⁄4 teaspoon black pepper
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (14 ounce) can  less sodium beef broth
• 1  cup  uncooked penne pasta
• 2  tablespoons  prepared pesto sauce
• 1⁄4 cup  grated fresh parmesan cheese

Directions

1. Heat olive oil in a dutch oven over medium-high heat. Add mushrooms and carrot; saute 4 minutes.
2. Stir in water and the next 4 ingredients (through broth). Cover, bring to a boil.
3. Stir in pasta: cook, uncovered, for 11 minutes or until pasta is done.
4. Stir in pesto; sprinkle each serving with cheese.