Chop up the onion and cook it on olive oil in a pot until translucent. Peel carrots and cut it to little cubes then add to the onion. Cook for a few minutes.
Blend one can of brown beans with a can of whole tomatoes until smooth. Then add it to the pot with 6 dl of water. Season with little salt, black pepper, marjoram and a pinch of sugar and cook until carrot is soft, about 40 minutes. Stir occasionally so it doesn’t stick to the bottom.
Then add in red beans and pasta and cook until done and everything thickens up. For me it took 30 minutes. Add water in the pot if you feel like it is too thick.Sprinkle chopped parsley at the end and serve hot, topped with sour cream, cheese or other.