This classic Italian robust mix of cannellini (white kidney beans) and macaroni in a light tomato sauce, is ready to serve in under 30 minutes.

Pasta e Fagioli

4 tablespoons olive oil
2 garlic cloves, minced
1 (16-ounce) can Italian plum tomatoes, drained, chopped
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 (15-ounce) can cannellini beans (white kidney beans), rinsed, drained
Salt and pepper
8 ounces elbow macaroni, freshly cooked
Freshly grated Parmesan cheese

1. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until brown, about 2 minutes.
2. Stir in tomatoes and cook 5 minutes.
3. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes.
4. Add beans and cook until heated through, about 5 minutes.
5. Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly.
6. Serve, passing Parmesan separately.

Serves 2 to 4.