1 tbsp. olive oil
1 lg. onion, chopped
3 cloves garlic, crushed
2 med. carrots, sliced
2 med. zucchini, sliced
2 tsp. dried basil
2 tsp. dried oregano
1 (32 oz.) can tomatoes
2 (16 oz.) cans navy beans, rinsed and drained
3/4 lbs. rigatoni or med.. shell

Begin heating water to cook pasta. Heat oil in skillet and cook onion and garlic until soft. Add carrots, zucchini, basil, oregano, tomatoes with liquid, and beans. Cook until vegetables are tender, about 10 minutes. Season with pepper. While vegetables are cooking, boil pasta until tender, but firm, about 7 minutes. Divide pasta onto 8 plates and spoon vegetables and sauce over top.