| 9 | 40 | 447 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 4 |
| 1 can (15oz) | Navy beans, canned (Reserve liquid) |
| 3 tbsp | Olive Oil, Extra Virgin |
| 2 small | Yellow onion (chopped.) |
| 2 medium | Carrots (chopped) |
| 2 tbsp, leaves | Basil, dried |
| 1 tsp | Oregano, dried |
| 1 can(s) (16 oz) | Diced tomatoes, canned (low-sodium, organic, with juice) |
| 1 tsp | Salt |
| 227 gm | Elbow macaroni dry, gluten free |
Drain beans, reserving liquid. Heat 1-2 Tbsp. olive oil in a heavy casserole dish. Add onions, carrots, oregano, and basil; cook until onions are wilted. Add tomatoes and juice, bean liquid, salt, and pepper. Cover and simmer for about 10 minutes, until the carrots are tender. Add the drained beans and simmer for another 10 minutes. Meanwhile, cook and drain the macaroni. Toss with 1 Tbsp. more olive oil and then mix with bean sauce.
| Meat Alternative | 0.5 |
| Vegetables | 2.5 |
