Pasta with Beans

Ingredients

• 4 servings garnish: basil sprigs fresh
• 2 tablespoons butter 
• 15 ounce canned tomatoes undrained canned
• 16 ounce kidney beans white rinsed drained canned
• 1  carrots diced
• 8 ounces elbow macaroni cooked
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 0.3 cup olive oil 
• 1  onion chopped
• 1 teaspoon oregano dried
• 0.3 cup parmesan cheese shredded
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 2 teaspoons or dried fresh chopped

Equipment

• frying pan

Directions

1. Drain tomatoes, reserving 1/4 cup liquid. Chop tomatoes.
2. Saute onion and next 5 ingredients in hot oil in a large skillet over medium-high heat until onion is tender.
3. Add tomatoes, reserved liquid, salt, pepper, and, if desired, sugar. Cover, reduce heat, and simmer 10 minutes. Stir in beans; cover and simmer 10 minutes.
4. Toss cooked macaroni with butter; top with bean mixture, and sprinkle with Parmesan cheese.
5. Serve immediately with French bread.
6. Garnish, if desired.