This recipe comes from one of my personal favorite cookbooks. The Can’t Cookbook by Jessica Seinfeld
2 medium carrots
2 cloves garlic
2 tsp. chopped fresh rosemary
1 can (15 oz.) diced tomatoes
2 cans cannellini beans (15 oz.) rinsed and drained
1 Tablespoon olive oil
1/3 cup water
1/4 tsp. kosher salt to taste
1/4 tsp. freshly ground black pepper to taste
Peel the carrots and cut them in half lengthwise, then thinly slice them crosswise into half-moons. Chop the garlic and the rosemary. Open the can of tomatoes, and drain and rinse the beans.
Place a medium saucepan on the stove and heat up to medium. Pour in the oil and heat until it shimmers. ( 1-2 minutes). Add chopped garlic to the pan. Cook, stirring frequently with a wooden spoon until you can actually smell the garlic without burning it, this is very fast maybe a minute. Be careful not to burn the garlic.
Add the carrots, tomatoes, beans, water, rosemary and salt and pepper. You can taste for salt and pepper at the end of the cooking process. Bring mixture to a boil, the lower the heat to simmer stirring occasionally, until the carrots are tender. I probably cooked for about 45 minutes, till vegetables were nice and soft.
Stir in the Parmesan and Serve!!!!