Lena's Pasta Fazul

Ingredients

• 2 cups .5 can cannellini beans canned drained
• 2  carrots chopped
• 2 teaspoons basil dried
• 4 cloves garlic minced
• 2 tablespoons olive oil 
• 1  onion chopped
• 1 teaspoon oregano dried
• 0.3 cup parmesan cheese grated
• 0.3 cup parsley chopped
• 1 pound soup noodles uncooked
• 0.5 teaspoon pepper flakes red crushed
• 6 servings salt and pepper to taste
• 3 cups tomatoes whole peeled sliced

Equipment

• frying pan

Directions

1. Heat 2 tablespoons olive oil until hot in a large skillet over medium heat.
2. Add garlic, onion, carrot, parsley, basil, oregano and red pepper.
3. Saute until onions become tender.
4. 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.
5. Cook pasta in 4 quarts of boiling salted water until al dente.
6. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese.
7. Add pasta to cannellini bean mixture and toss to combine.
8. Serve immediately.