Pasta Fagioli

[Guest guest]

2 cups small shells or elbow pasta, uncooked

1 Tablespoon olive oil

6 cups water or low-sodium vegetable broth

3 carrots, peeled and sliced

3 cloves garlic, minced

1 8-ounce package frozen Italian green beans

1 15-ounce can white beans

1 teaspoon oregano

1 Tablespoon parsley

1 teaspoon salt

Pepper to taste

 

Add oil to a large saucepan. Heat. Add broth and carrots. In a

separate saucepan, bring 2 quarts of water to a boil and cook the

pasta. Meanwhile add remaining ingredients to carrot mixture. When the

pasta is cooked, drain and add to the saucepan. Cook until carrots

are tender.