Pasta E Fagioli

• 2 Tablespoons Olive Oil
• 1 whole Large Onion, Diced
• 2 whole Carrots, Peeled And Diced
• 1 Tablespoon Parsley, Dried
• 3 cloves Garlic, Minced
• 2 cans (15 1/2 Oz. Size) Cannellini (White Kidney) Beans, Drained And Rinsed
• 12 ounces, weight Cooked, Cubed Ham (A Smokier Flavor Is Better)
• 14-1/2 ounces, fluid Canned Diced Tomatoes And Liquid
• 16 ounces, fluid Chicken Broth
• 1 cup Chili Mac (Or Small Macaroni) Pasta
• 1 cup Freshly Grated Parmesan Cheese

1. Heat in a large saucepan over medium heat, the 2 tablespoons extra-virgin olive oil.
2. Add the onion, carrot and parsley and cook for 5 minutes or until the onion is slightly browned.
3. Stir in the minced garlic and cook for about a minute.
4. Partially mash some of the cannellini beans with a fork and add them all to the pot.
5. Add the cubed ham.
6. Now add the tomatoes and chicken broth and bring to a simmer, cover, reduce heat and simmer for 5 minutes.
7. It will look very "broth-y" at this point. Stir in the chili-mac. Cook until the macaroni is tender, around 15 minutes (or according the the timing recommended on your pasta package). The mac will absorb a lot of the liquid, you can add more broth or even water now to thin it out.
8. Ladle into bowls and grate some Parmesan over the soup just before serving.

olive oil, onion, carrots, parsley, garlic, beans, ham, tomatoes, chicken broth, macaroni, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/soups/pasta-e-fagioli-5/ (may not work)