1 c. uncooked, dry sm. pasta
3 tbsp. olive oil (she used 1 tbsp.)
1 to 3 cloves garlic, peeled and crushed
1 med. onion, chopped
2 stalks celery, chopped into bite size pieces
1/2 c. dry white wine (or vermouth)
2 c. chicken broth (you can use canned)
1 c. (8 oz.) tomato sauce
1 c. (15 oz.) Great Northern beans
1 tsp. oregano
1 tsp. thyme

Cook pasta until almost done. Saute garlic, onion, and celery in oil until onion is transparent. Add wine. Cook until wine is reduced by half, then add broth and sauce. Bring just to a boil; reduce to a simmer and add beans with their liquid, oregano, thyme, and cooked (drained) pasta. (If soup is too thick, add some of the pasta cooking water.) Simmer, covered, 10 minutes to blend flavors.