1 (16 oz.) box Ditalini macaroni pasta (No. 40)
2 (15 oz. ea.) cans cannellini beans (do not drain)
3 (10 oz. ea.) cans tomato soup
1 medium onion, coarsely chopped
2 cloves finely diced garlic
3 tbsp. olive oil
2 cans water (use empty soup can)
salt, pepper and oregano, to taste (add at the end)

Add olive oil to pot and brown onions and garlic until they are translucent. Add the 3 cans of tomato soup and 2 cans of water. Let cook together until mixture bubbles, then shut off heat. Set pot aside.

Cook macaroni until tender. Drain water from pot, leaving just enough water to cover the macaroni. Leave macaroni and and water in pot.

Add both cans of cannellini beans with their juice to the macaroni. Add the tomato soup mixture then season with salt, pepper and lots of oregano. Stir, let the mixture heat to a boil, stirring frequently. Shut off at once.

Stir and serve.

Submitted by: Rae Christina