This easy pasta and bean dish should be made in bulk, as it saves forever and makes amazing leftovers.

4 tablespoons Italian seasoning
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
2 teaspoons minced garlic
hot vegetable broth (to thin the sauce as desired)
1 can crushed tomatoes
1 (14.5-ounce) can red kidney beans, half of liquid drained
1 (14.5-ounce) can white or pinto beans, half of liquid drained
3/4 cup pasta (elbow macaroni or any other dense pasta)
Freshly ground black pepper, red pepper flakes and salt to taste
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil

Boil water for pasta and prepare according to directions.

Meantime, heat 1 tablespoon olive oil and butter (this keeps the butter from burning) in a large saucepan over medium heat. Add the onion and garlic and saute until the onion is tender, about 3 minutes. Add the tomatoes, beans, and herbs. Cover and heat until all ingredients are warmed through. Add the al dente cooked pasta to the sauce and combine well.

This is where you get creative. If you want more of a soup taste, add hot vegetable stock. If you want more of a pasta sauce style, omit the vegetable stock. Season with ground black pepper, salt and red pepper flakes. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.