2 c. lb. elbow macaroni or similar pasta
1/4 c. oil
1 green pepper, finely chopped
1 lg. carrot, finely chopped
1 lg. onion, finely chopped
1 lg. clove garlic, minced
1 stalk celery with leaves, finely chopped
Sm. bunch parsley, chopped
1/2 bay leaf, crumbled
1 (15 oz.) jar marinara or thick tomato sauce
Splash of red wine (optional)
2 (16 oz.) cans (or 3 c.) lg. white beans
1/2 c. grated Parmesan cheese

Cook pasta in boiling water for 4 minutes; drain. Toss with 1 tablespoon oil. Lightly brown green pepper, carrot, onion, garlic and celery in 3 tablespoons oil. Mix in parsley, crumbled bay leaf, sauce and wine.

In crock make a layer each of sauce, pasta, sauce, beans and Parmesan, repeating once and ending with sauce and Parmesan. Cover and cook about 3 hours on Low or about 1 1/2 hours on High. Serve from crock. Makes 6 servings.