White Beans & Penne Pasta
From the Lickety-split Meals cookbook (see www.zonya.com)

1 Tablespoon olive oil
1 large onion
1 tsp minced garlic
2 cans stewed tomatoes
2 cans chicken broth
24 ounces great northern beans
6 ounces penne pasta
2 teaspoons dried rosemary 

Sauté oil, onion and garlic in a large non-stick pan over medium-high heat.  Add tomatoes, broth and beans.  Simmer 10 minutes.  Stir in penne pasta and cook 10 minutes or until pasta is tender.  At the end add rosemary.  Top with grated parmesan if desired.