Pasta E Fagioli

• 1 large onions chopped
• 1 large bouillion cube
• 1 Stalk celery chopped
• 1 1/2 quart water
• 1 each carrots chopped
• 1 pound navy beans
• 2 tablespoon butter
• 6 ounce tomato sauce
• 2 tablespoon olive oil
• 1 x salt and black pepper to taste
• 2 Cloves garlic chopped
• 6 ounces pasta, ditalini
• 1 teaspoon rosemary leaves in a sack

1. Melt butter in olive oil.
2. Saute vegetables until golden.
3. Add rest of ingredients and bring to boil.
4. Lower to simmer and cook until beans are tender.
5. When the beans are just soft, add 6 to 8 oz of ditalini according to how thick you want it and cook til tender.
6. Serve hot with grated cheese on the side.

onions, bouillion, celery, water, carrots, beans, butter, tomato sauce, olive oil, salt, garlic, pasta, rosemary

Taken from recipeland.com/recipe/v/pasta-e-fagioli-40290 (may not work)