One 14 ounce can of Great Northern white beans, rinsed and drained 1/4 pound green beans, trimmed and cut into 2" pieces Two 16 ounce cans of diced tomatoes 1/4 pound of penne pasta* 2 Tablespoons olive oil 1 medium onion, chopped 2 ears corn, kernels cut from cob 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin 5 garlic cloves, minced 1 red bell pepper, cut into strips and then into 2" pieces 2 cups zucchini, cut into 1/2" slices 1/3 cup fresh cilantro, chopped Grated parmesan cheese
Bring a large pot of water to a boil and add about 1/2 teaspoon salt. Add green beans and cook until just tender. With a slotted spoon, remove beans from water and set aside, letting water continue to boil.
Add pasta to boiling water and cook until just tender, drain and set aside.
Add 2 tablespoons oil to a large non-stick skillet. When hot, add onion, 1/2 teaspoon salt, a little fresh ground pepper, dried basil, oregano and cumin. Saute for about 5 minutes. Add garlic and peppers; saute until peppers are soft. Add zucchini and corn; saute for another minute. Add tomatoes and their juice, beans, pasta and cilantro. Season to taste with salt and pepper. Cook over low heat for about 20 minutes. This dish should be brothy, if it becomes too dry, add water. Add green beans just before serving.
Serve in warm bowls and sprinkle with parmesan cheese.