2 cloves garlic
2 tbsp. olive oil
1 (8 oz.) can tomato sauce
1 (16 oz.) can cannellini beans
Fresh parsley
Grated Romano cheese
1 c. water
1/2 lb. chili macaroni or elbow macaroni

In a saucepan, fry the garlic in oil until golden brown. Add the tomato sauce and water; let cook 10 minutes. Add beans; stir gently and continue to cook on simmer.

Cook macaroni until tender and drain. Add to bean mixture. Stir gently. If it gets too thick, add a little more water. Add parsley. Serve immediately or else the pasta will absorb all the liquid. Sprinkle with grated cheese and fresh Italian bread. Remember this is a soup so you want enough liquid for a soup consistency.

Option: Replace the cannelinni beans with chick peas. Omit the tomato sauce and use the juice of the cannelinni beans or chick peas for a white sauce. Whatever your taste prefers...