1 pound dry white beans (Great Northerns), cooked, retaining liquid
¼ cup olive oil
¼ pound bacon, in 1 inch strips
2 onions, chopped
2 carrots, chopped
1 cup minced parsley
1 tsp dried oregano
2 tbsps dried basil
16 ounces tomatoes, in pureé
½ cup bean liquid
2 tsps salt
1 tsp freshly ground pepper
1 pound elbow macaroni
4 tbsps butter, at room temperature
½ cup grated sharp cheese
Heat the olive oil in a heavy casserole pan and sauté the bacon strips until they are half cooked. Add the onions, carrots, parsley, oregano, and basil and cook until the vegetable are wilted. Add the tomatoes, bean liquid, salt, and pepper. Cover and simmer for about 10 minutes, until the vegetables are tender. Add the drained, cooked beans and simmer for another 20 minutes.
Meanwhile, cook and drain the macaroni. Toss with bits of butter and grated cheese, and then mix with bean sauce and a little of the bean liquid.
Serve in heated bowls and sprinkle more cheese and chopped parsley on top.