Red Bean Stew with Pasta

Ingredients

• 1 ½ cups presliced mushrooms
• 1 (14-ounce) can less-sodium beef broth
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 ½ cups water
• ¼ teaspoon black pepper
• 1 cup diced carrot
• 1 (14.5-ounce) can diced tomatoes, undrained
• + 4 more ingredients
• • 1 tablespoon olive oil
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 2 tablespoons commercial pesto
  • 1 cup uncooked ditalini (about 4 ounces short tube-shaped pasta)

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

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