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Ingredients

4 tablespoons olive oil 4 cloves garlic, minced 1 onion, chopped 2 carrots, chopped ¼ cup chopped parsley 2 teaspoons dried basil 1 teaspoon dried oregano ½ teaspoon crushed red pepper flakes 3 cups whole peeled tomatoes, sliced 2 cups drained canned cannellini beans 1 pound uncooked pasta 2 tablespoons olive oil ¼ cup grated Parmesan cheese salt and pepper to taste

Nutrition Info

594.1 calories carbohydrate: 84.3 g cholesterol: 69.8 mg fat: 20.1 g fiber: 11.8 g protein: 21.4 g saturatedFat: 3.4 g servingSize: - sodium: 319.4 mg sugar: 6.2 g transFat: : - unsaturatedFat: : -

Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.

4 to 6 servings

My version of a classic. Cannellini beans, tomatoes and pasta. Healthy and satisfying.