- 3 cloves garlic, minced
- 1 onion, chopped
- 1 carrot, finely chopped
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 4 tablespoons olive oil
- 1 (14.5 ounce) can whole peeled tomatoes
- 2 cups cooked cannellini beans, drained and rinsed
- 8 ounces macaroni
- 2 tablespoons butter
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
1.In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.
2.Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes.
3.Cook macaroni according to package directions, drain and toss with butter and Parmesan cheese. Add to cannellini bean mixture. Serve immediately with additional Parmesan cheese, if desired.