☐ 1/2 onion, thinly sliced crosswise into half-moons
☐ 1 cup diced carrots (about 2 small carrots)
☐ 1/2 teaspoon dried sage
☐ 1/2 teaspoon dried oregano
☐ 1 teaspoon salt
☐ 1/4 teaspoon pepper
☐ 3/4 cup chicken stock
☐ 1 cup diced zucchini (about 1 medium zucchini)
☐ 1 cup canned chopped tomatoes
☐ 1 can (15 1/2 ounces) white beans, drained and rinsed
PREPARATION
Cook pasta according to package instructions; drain. Set aside.
In medium nonstick skillet, heat oil over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes.
Add sage, oregano, salt, pepper, and stock. Reduce heat to medium, and simmer 10 minutes.
Add zucchini and tomatoes; cook, stirring occasionally, until carrots are tender, 7 to 8 minutes.
Add the beans, and cook, stirring occasionally, 3 minutes more.
