I learned this recipe when I was helping to make lunch for a large group. It turned out so well I decided to scalae it down for use at home. 1 c diced onion 1 TB minced garlic 1/4 c olive oil **** 1 c each diced carrots, zucchini, and celery 1-16 oz can tomato or V-8 juice 1-16 oz can diced tomatoes with juice 1 quart water or vegetable stock 1 handful chopped fresh basil (or 1 TB dried) 1 tsp dried oregano salt and pepper to taste **** 1/2 lb "short" pasta like shells or spirals 1 large can canneloni beans, drained, half mashed and the other half left whole Saute the onion and garlic in the oil for a few minutes. Add all ingredients between the **** and simmer for 30 minutes. Add the pasta and simmer 5 min. Add the beans and simmer another 5-8 min, stirring to mix thoroughly.