This is another home made vegetarian recipe
1 sm. box elbow macaroni
8 oz fresh mushrooms
2 finely shredded carrots
2 med cans cannellini beans
1 lg. onion
2 lg. cloves garlic

Cook pasta and set aside.  Sauté onion, carrots, mushrooms and garlic until tender.  Add beans (use juice from only one can).  Heat, toss in pasta and season with salt and pepper to taste.  Serve with parmesan cheese.