1/2 box ronzoni small shells #23
2 tbsp. olive oil
1 lg. or med. onion, chopped fine
1/2 clove garlic, chopped fine
1 tbsp. parsley, chopped
1 c. celery, chopped fine
2 cans Del Monte Italian style stewed tomatoes, pureed in blender
2 c. water
1 lg. can cannelloni beans
1/2 tsp. salt
Pinch of pepper

Saute celery, onions and garlic in heated olive oil in large saucepan. Add all other ingredients, stir, and simmer 30 to 40 minutes.

Cook macaroni as usual. Drain and add to other ingredients. Simmer together 5 minutes. Serve with grated cheese and Italian bread.

Makes 4 to 6 portions.