1/4 c. chopped onion
1 clove chopped garlic
1 stalk chopped celery
3 tbsp. olive oil
1 c. chopped canned tomatoes
1 c. Ditalini
Salt and pepper to taste
1 lb. can white kidney beans, with liquid
Grated cheese

Brown onion, garlic and celery in olive oil; add canned tomatoes and 1 quart water. Bring to a boil; add Ditalini, salt and pepper. Cover and simmer for about 10 minutes or until almost tender. Stir in white kidney beans with their liquid. Cover and cook for another 7 or 8 minutes or until macaroni is tender. Serve with grated cheese. If thinner soup is desired, add more water.