Pasta and Beans


4 people


16-oz. can white beans (navy, Great Northern)

3 Tbsp. olive il

2 onions, chopped

2 carrots, chopped

2 Tbsp. dried basil

1 tsp. dried oregano

16-oz. can tomatoes or 4 tomatoes, peeled, seeded, and chopped

1/2 cup bean liquid

1-2 tsp. salt

1/2 lb. rice elbow macaroni 


Drain beans, reserving liquid. Heat 1-2 Tbsp. olive oil in a heavy casserole dish. Add onions, carrots, oregano, and basil; cook until onions are wilted. Add tomatoes and juice, bean liquid, salt, and pepper. Cover and simmer for about 10 minutes, until the carrots are tender. Add the drained beans and simmer for another 10 minutes. Meanwhile, cook and drain the macaroni. Toss with 1 Tbsp. more olive oil and then mix with bean sauce.