2 lg. cloves of garlic
3 tbsp. olive oil
1 c. tomato sauce or crushed tomatoes
3 to 4 fresh basil leaves
1 lg. can of white kidney beans
1/2 lb. ditalini pasta or small elbows
1/4 tsp. crushed red pepper
Salt and black pepper to taste
Grated Romano/Locatelli cheese

In saucepan, heat olive oil and garlic until golden brown. Add beans, tomato sauce, basil leaves, crushed red pepper, salt, pepper, and one can of water.

In separate pan, boil pasta, drain and add to bean mixture. Serve in soup bowls and sprinkle with grated cheese.