Red Bean Stew With Pasta (Pasta Fagioli)

• 1 tablespoon olive oil
• 1 12 cups sliced fresh mushrooms
• 1 cup sliced carrot
• 1 12 cups water
• 14 teaspoon black pepper
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (14 ounce) canless sodium beef broth
• 1 cup uncooked penne pasta
• 2 tablespoons prepared pesto sauce
• 14 cup grated fresh parmesan cheese

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

olive oil, mushrooms, carrot, water, black pepper, kidney beans, tomatoes, beef broth, penne pasta, pesto sauce, parmesan cheese

Taken from www.food.com/recipe/red-bean-stew-with-pasta-pasta-fagioli-120209 (may not work)