2 cloves garlic — minced
1 onion — chopped
1 medium carrot — finely chopped
2 tablespoons parsley — chopped
2 teaspoons dried basil
1 teaspoon dried oregano
4 tablespoons olive oil
1 15 oz. can tomatoes (reserve liquid), drained & — chopped
OR 2-3 fresh tomatoes 1/4 cup broth or liquid from canned tomatoes
2 cups (1 can) cannellini (white kidney beans) —
rinsed & dra ined 8 ounces elbow macaroni — cooked & drained
2 tablespoons margarine
1/4 cup Parmesan cheese
salt & pepper to taste
In a large skillet, saute garlic, onion, carrot, parsley, basil, and orega no in olive oil until onions are tender. Add tomatoes, broth, salt & pepper. Cover and, stirring frequently, simmer 10 minutes or until veggies are tender. Add beans and cover and simmer about 20 minutes to blend seasonings. Cook macaroni, drain, and toss with butter and Parmesan cheese. Add to ve ggie mixture. Serve immediately with additional Parmesan cheese, if desired.