Heat oil in a Dutch oven over medium-high heat. Add sliced mushrooms and diced carrot; saute 4 minutes. Stir in 1 1/2 cups of water, black pepper, kidney beans, diced tomatoes, and beef broth. Cover; bring to a boil. Stir in pasta; uncover and cook about 11 minutes or until pasta is done. Stir in pesto; sprinkle each serving with Parmesan Cheese.
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