1/4 c. oil (preferably olive)
5 slices bacon, cut into 1-inch pieces
2 sm. onions, chopped
2 med. carrots, chopped
1 c. fresh parsley or 1/2 c. dry
2 tsp. dried basil
1 tsp. oregano
1 (16 oz.) can tomatoes, drained
2 c. cooked white beans, or 1 (16 oz.) can white beans, drained but reserve 1/2 c. bean liquid
2 tsp. salt
1 tsp. pepper or to taste
1 lb. elbow macaroni, cooked and drained
1/4 c. butter, at room temperature
1/2 c. grated sharp cheese, Parmesan or Romano
2 tbsp. parsley

In Dutch oven in hot oil, saute bacon until half cooked. Add onions, carrots, 1 cup parsley, basil and oregano; cook until vegetables wilt. Add tomatoes, bean liquid, salt and pepper. Cover and simmer about 10 minutes or until vegetables are tender.

Add drained beans; simmer 20 minutes. Toss cooked pasta with bits of butter and grated cheese. Stir in vegetable mixture. Serve in heated bowls. Sprinkle on more cheese and remaining 2 tablespoons parsley on top. Serve with crusty bread and a good dry red wine.