Pasta E Fagioli With Ham, Mushrooms And Herbs - cooking recipe

Ingredients

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

Preparation

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.
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.