Jules Style Pasta Primavera

This is my version on Pasta primavera, it's a little different than cecilottas version but both are excellent, I only changed it to use what I already had on hand.

1/2 lb thin asparagus, cut into 1 inch pieces
1 large carrot, cut into coins
1/2 onion, chopped
1/4 red bell pepper, cut into small pieces
1/2 tsp. granulated garlic
butter
1 c. chicken broth OR 1 c. water with 1 chicken bouillon cube
1/4 lb cellentani pasta,
1 can white kidney beans, drained
1 Tbsp. flour
1/3 c. heavy cream

Boil water and salt. Cook pasta until al dente, drain

Saute asparagus, carrot, onion, bell pepper, and garlic in butter until slightly tender. Add the beans and chicken stock and simmer until absorbed. When mostly absorbed add the flour, stir to coat, and let cook a bit. Add the pasta and the cream and stir to combine. Let cook over medium low heat until thickened.

Sprinkle with freshly grated parmesan cheese if desired.