This big-batch dish, a cross between a soup and a stew, is a cinch to make. Use whatever canned beans you prefer or have on hand. Pureeing some of the soup before adding the pasta is optional. A great lunch or supper served with salad and crusty bread, this is filling but not heavy. This recipe makes a lot; you can freeze some, if desired.

2 tbsp olive oil
1 small onion, peeled, finely chopped
1 small carrot, peeled, finely chopped
3 cloves garlic, peeled, chopped
¼ tsp hot pepper flakes
4 cups vegetable or chicken stock
28-oz/796 mL can diced tomatoes or stewed tomatoes with Italian seasoning, undrained
19-oz/540 mL can chick-peas, undrained
19-oz/540 mL can romano beans, undrained
19-oz/540 mL can cannellini or other white beans, undrained
2 cups short dried pasta (penne, shells etc.)
Salt and freshly ground pepper to taste
Chopped fresh parsley
Freshly grated parmesan cheese

Heat oil in very large saucepan, stockpot or Dutch oven over medium-low heat. Add onion, carrot, garlic and hot pepper flakes. Cook about 5 min. or until soft and golden. Add stock and tomatoes. Bring to boil; reduce heat and simmer, partially covered, 20 min. Stir in chick-peas and beans. Simmer about 10 min., stirring at intervals.

In food processor, puree about 2 cups of mixture. Return to saucepan. Bring to boil; stir in pasta. Simmer over low heat, stirring at intervals, until pasta is tender, about 8 min. Add salt and pepper. Garnish with parsley. Serve plenty of parmesan on the side.

Makes about 8 to 10 servings.