Provencal Beans and Pasta

This is a soupy-sort-of-side dish. Could be a main course or is nice with fish. We found a recipe from another source but as we tried to use it, it barely made sense. So this is our version.

Ingredients:

• 1 can cannelloni beans
• 4 c vegetable broth
• 3-4 tblsp dried bouquet garni (contains savory, rosemary, thyme, oregano, basil, marjoram, sage, tarragon)
• 1 tsp ground ginger
• 1 medium onion, chopped
• 1 red pepper, chopped
• 1 c mushrooms, sliced
• 1 c black olives, halved
• 14 oz can quartered artichoke hearts
• olive oil
• salt and pepper
• 1 c of your favorite small (bite sized) pasta (we used quinoa and kamut twists)
• parmesan for sprinkle on top

Preparation:

1. Strain the beans, then in a small bowl, cover the beans with water and add the dried herbs and garlic. Cover and refrigerate overnight.
2. Cook pasta adding 1 c vegetable broth to water.
3. Saute garlic, onions and red pepper with a bit of olive oil and vegetable broth to keep from sticking. Add salt and pepper to taste. Once everything is sautéed (onions are translucent), add mushrooms and cook for another 1-2 minutes.
4. Once pasta is ready, drain pasta water into a bowl for use.
5. Drain (do not rinse) beans and add to a pot. Add the cooked vegetables, the cooked pasta and about 2 c of the pasta water. Add artichoke hearts and olives. Mix well and let it cook until everything is hot.
6. Sprinkle each serving with parmesan.