2clovesgarlic, minced or ½ teaspoon dried garlic powder
1carrot, peeled and chopped
1tablespoondried basil
2teaspoonsdried oregano
Dash of red pepper flakes
1can (14.5 ounce) diced tomatoes, undrained
2cupsvegetable broth
1cupwater
1can northern white beans, drained and rinsed
1cupsmall pasta, uncooked
Freshly grated Parmesan cheese and black pepper for garnish, optional
Instructions
In a large heavy pot, heat olive oil over medium-high heat. Add onion and cook until onion begins to brown, about 20 minutes. Stir in garlic and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes, broth, and water and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary, add an additional cup of broth or water and stir in beans and pasta. Simmer for 8 to 10 minutes or until pasta is tender.
Serve hot with grated Parmesan cheese and ground black pepper.