Pasta Fagiole

• 1 large can cannellini beans (white kidney beans)
• 1 large can chicken broth
• 1 small jar tomato sauce
• olive oil
• 1 clove garlic
• salt and pepper
• Parmesan cheese, grated
• 1 stalk celery (cut ends off)
• 2 c. ditalini pasta

1. In large saucepan or soup pot, coat bottom with olive oil. Chop garlic clove and add to olive oil.
2. Simmer slowly until oil is very hot.
3. Add can of cannellini beans, then broth and sauce. Put in one celery stalk and let cook on medium heat until it comes to a boil, then add Parmesan cheese, salt and pepper.
4. Stir frequently.
5. Lower heat for remainder of cooking time (approximately 20 minutes).
6. In separate pot, boil water, add ditalini and cook until soft.
7. Drain pasta, put into bowls and pour sauce over.
8. Top with grated cheese and enjoy!

cannellini beans, chicken broth, tomato sauce, olive oil, clove garlic, salt, parmesan cheese, celery, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=969435 (may not work)