In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.

Add the tomatoes plus juices and the salt and pepper to taste. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. After simmering for a couple of minutes, I usually add 1/2 to 1/3 cup of water.

Add the cannellini beans and cover. Simmer for 20 minutes.

During any of the above steps, cook macaroni according to package directions, drain and toss with butter and Parmesan cheese. Add to tomato and cannellini beans. Serve immediately with additional Parmesan cheese, if desired.