1 lb. dry white beans
2 carrots, chopped
1 c. minced parsley
1 tsp. dried oregano
2 tbsp. dried basil
1/2 c. bean liquid
4 tbsp. butter
1/4 c. olive oil
1/2 lb. bacon in 1 inch strips
2 onions, chopped
16 oz. can red pork tomatoes in puree
2 tsp. salt, pepper
1/3 c. grated Parmesan cheese

Cover beans with water. Boil for 2 minutes then remove from heat. Let stand 1 hour. Cook beans over medium heat until tender. Drain, reserving some liquid for sauce. Heat olive oil and saute bacon until half cooked. Add onions, carrots, parsley, oregano, basil, and cook until wilted. Add tomatoes, bean liquid, salt and pepper. Cover and simmer for 10 minutes. Add beans. Simmer 20 minutes. Cook and drain macaroni. Toss the bits of butter and grated cheese then mix the bean sauce and liquid.