Ingredients
16 oz can white beans
3 T olive oil
2 onions, chopped
2 carrots, chopped
2 T basil, dried
1 tsp oregano, dried
16 oz can tomatoes
1/2 C bean liquid
1 tsp salt
1/2 lb rice elbow macaroni
Preparation
Drain beans, reserving liquid. Heat 1-2 T olive oil in heavy casserole. Add onions, carrots, oregano, and basil; cook until vegetables are wilted. Add tomatoes, bean liquid, salt, and pepper. Cover and simmer for about 10 minutes, until vegetables are tender. Add the drained beans and simmer for another 10 minutes. Meanwhile, cook and drain macaroni. Toss with 1T olive oil and mix with bean sauce.
