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Lena's Pasta Fazul

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

Ingredients :

• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, chopped
• 1/4 cup chopped parsley
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 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
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste

Instructions :

Prep :	Cook : 5M	Ready in :

• 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.

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