Food & Cooking Recipes Ingredients Pasta and Grains Farmer's Beans and Pasta 3.3 (66) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 Blend these healthy vegetables, white beans, and pasta for a complete meal in a bowl. Ingredients ½ pound mini penne pasta 1 tablespoon olive oil ½ onion, thinly sliced crosswise into half-moons 1 cup diced carrots (about 2 small carrots) ½ teaspoon dried sage ½ teaspoon dried oregano 1 teaspoon salt ¼ teaspoon pepper ¾ cup chicken stock 1 cup diced zucchini (about 1 medium zucchini) 1 cup canned chopped tomatoes 1 can (15 ½ ounces) white beans, drained and rinsed Directions 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. Remove from heat. Toss with pasta, and serve. Rate it Print