Drain beans, reserving liquid.

Heat 1-2 tbsp olive oil in a heavy Casserole dish. Cook onion, carrots, oregano & basil. Cook until onions are wilted.

Add all of can tomato, bean liquid, salt and pepper

Cover & simmer for about 10 minutes, until the carrots are tender

Add drained beans & simmer for another 10 minutes.

Meanwhile cook and drain the rice elbow macaroni. Add 1 tbsp olive oil & toss.

Mix Macaroni & bean sauce.