Pasta Fagioli – Quick & Hearty

1 tb olive oil

1 lg onion; chopped

3 cloves garlic; crushed

2 md carrots; sliced

2 md zucchini; sliced

2 ts basil

2 ts oregano

32 oz canned unsalted tomatoes;

-with liquid

32 oz canned white cannellini or -navy bea; drained and 1 lb uncooked rigatoni; or shell

-macaroni

DIRECTIONS:

Heat the oil in a large saucepan and saut‚, the onions and garlic for 5

minutes. Add the carrots, zucchini, basil, oregano, tomatoes with their

liquid, and the beans. Cook until the vegetables are tender, about 15 to

17 minutes.

Cook the pasta according to package directions (without adding salt). Add

the pasta and mix thoroughly. Serve warm with crusty bread.