Instructions: Saute the onion and carrot in the olive oil until very soft, about 15-20 minutes. Dont let the onion brown and add water as necessary to just barely cover the bottom of the pan. The onions will be nearly transparent and a soft gold color. Add garlic, canned tomato, garbanzo and enough water to just cover the garbanzos. Simmer 10-15 minutes or until the water is nearly evaporated, adding the broccoli at the last minute to heat through.

Spoon the pasta onto each plate and then pour the bean/veg mix over. Stir together to distribute. Add the vinegar and toss again. Top with asiago cheese.

Serves about 6.

If you have left overs, dont add the vinegar and cheese until ready to serve.

NOTES : At one point in my cooking career I would have sneered at all things canned, but its just too darned convenient . . . . For this recipe, which I cribbed together from 3 different sources, I use Muir Glen organic diced tomatoes with garlic - these are the BEST canned tomatoes I have ever come across, although I dont like their spaghetti sauce. Also key to this recipe is a very good red wine vinegar - I recently bought a vinegar from Modena, Italy at my local grocery store which is excellent.

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