4 strips bacon
Olive oil
1 sm. onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 can stewed tomatoes
2 1/2 cans water
Salt and pepper to taste
Fresh parsley
Dash of oregano
1 1/2 c. ditalini pasta
1 can white kidney beans

Brown bacon in olive oil. Add onion, celery, and garlic and cook until soft. Add stewed tomatoes and water, using can from tomatoes. Season with salt and pepper, fresh parsley and oregano. Simmer 1/2 hour. Add pasta; cook until tender. Add kidney beans and simmer on low heat for 1 hour.