Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  1              large  onion -- chopped
  3             cloves  garlic -- crushed
  2             medium  carrots -- sliced
  2             medium  zucchini -- sliced
  2          teaspoons  basil
  2          teaspoons  oregano
  32            ounces  canned unsalted tomatoes -- with liquid
  32            ounces  canned white cannellini or navy beans -- drained and rinsed
  1              pound  uncooked rigatoni -- or shell macaroni

Preparation:

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. 12 servings/Serving size: 3/4-1 cup

Nutritional Information:

26 Calories (kcal); 1g Total Fat; (39% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 6mg Sodium