Stacy's Pasta Fagioli (Sicilian)

• 4 can Cannellini or Great Northern Beans, rinsed and drained
• 2 celery, finely chopped (stalks)
• 2 tbsp Garlic, FINELY chopped
• 1/4 cup EVOO
• 3 can Fire Roasted Diced Tomatoes with garlic
• 1 tsp Tomato Paste
• 1/2 cup Water
• 1 pinch Crushed Red Pepper
• 1 pinch Kosher Salt
• 1 box Ditalini Pasta, uncooked

1. In large pot or Dutch oven, saute the celery and the garlic in the EVOO over medium heat.
2. When celery is soft, add the tomatoes, tomato paste, water, crushed red pepper and a pinch of the salt.
3. At this point, you want to simmer about 10 minutes when the sauce gets slightly thickened.
4. Add the beans and bring to a slow simmer.
5. Stir in the UNCOOKED ditalini pasta, stirring often until the pasta is done.
6. The mixture should be really thick as Sicilian's eat it more like a stoup.
7. You can add water at this point if you don't like it this way.
8. Keep in mind both the beans and the pasta will continue to soak up the water.
9. FREEZER DIRECTIONS: This is a great freezer recipe.
10. Freeze in freezer storage bags in amounts that you will use pet sitting or per individual serving.
11. To reheat add water, heat and mix till hot.
12. Serve and cover with Pecorino Romano Cheese or Parmesan Reggiano.
13. Manja!

or great northern beans, celery, garlic, evoo, tomatoes, tomato, water, red pepper, kosher salt, pasta

Taken from cookpad.com/us/recipes/337218-stacys-pasta-fagioli-sicilian (may not work)