Pasta And Fagioli

• 1 (16 oz.) can cannellini beans
• 2 to 3 Tbsp. olive oil
• 1 small diced onion
• 1 crushed clove garlic
• 4 strips bacon
• 1 (8 oz.) can tomato sauce
• 2 bay leaves
• 1 Tbsp. dried basil
• 2 ribs celery with leaves, chopped
• 1 to 2 c. water
• salt and pepper to taste
• 1/2 lb. ditalini
• grated Romano cheese (optional)

1. Drain and rinse the beans and set aside.
2. Cook bacon until crispy; drain on paper towel and set aside.
3. Saute garlic, onion and celery until tender.
4. Add the tomato sauce, water, basil, bay leaves, salt and pepper and simmer for about 15 minutes.
5. Add the beans and bacon that has been crumbled up and simmer another 15 to 20 minutes.
6. Remove bay leaves.

cannellini beans, olive oil, onion, clove garlic, bacon, tomato sauce, bay leaves, basil, celery, water, salt, ditalini, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52909 (may not work)