Pasta and Beans

 

• 16-oz. can white beans (navy, Great Northern)
• 3 Tbsp. olive oil
• 2 onions, chopped
• 2 carrots, chopped
• 2 Tbsp. dried basil
• 1 tsp. dried oregano
• 28-oz. can tomatoes or 6 tomatoes, peeled, seeded, and chopped
• ½ cup bean liquid
• 1-2 tsp. salt
• ½ 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.