2 c. white kidney beans, soaked overnight
2 c. ditalini pasta
1 med. size onion, thinly sliced
2 cloves garlic, chopped
1/3 tsp. oregano leaves
1 pinch of crushed red pepper
3-4 c. chicken broth, HOT
1-2 tbsp. olive oil or vegetable oil
Salt, white pepper & chicken baste to taste
1/2 - 3/4 c. marinara sauce, or other tomato sauce to make red (opt.)

COOKING BEANS: Soak beans overnight and cook with a sliced onion and one stalk of celery finely cut and a bay leaf sauteed in oil.

1. Place oil in sauce pot and let it get warm. Add onions and saute on a low fire until onions are translucent. Add garlic and let cook until garlic begins to impart its aroma. Do not brown.

2. Add the beans, reserving most of the liquid. Stir all together. Cover and keep warm.

3. Cook the pasta in salted water until al dente, drain and add to the pot with the beans. Return to a simmer, and add the chicken broth, a sufficient amount to make soupy.

4. Season with oregano, crushed red pepper and salt. (Chicken base if needed.) 10 servings.