1 can sm. white beans
1 (6 oz.) can tomato sauce
Salt & pepper to taste
Garlic & oil
1 lb. cannelloni beans or chick peas
1 bay leaf
Parsley
1 lb. tubettini

Brown several cloves of garlic in enough oil to cover bottom of medium pot (approximately 2 quarts). Remove garlic when brown (do not burn). Pour in 1 pound can of beans. Fill empty can of water. Pour into pot. Pour 1 can tomato sauce. Fill can with water. Empty into pot. Add 1 or 2 bay leaves. Sprinkle a tablespoon parsley and a dash of salt and pepper. Cover and let simmer on medium heat for approximately 1 hour.

In separate 2 quart pot boil water for tubettini. When water boils add 1 pound box of tubettini. Stir occasionally to keep from sticking. About 10 minutes when al dente (chewy) drain, rinse. In bowl add tubettini, cover with tomato/bean mixture. Optional: Grate Parmesan cheese atop pasta and fagioli.