1 lb. navy beans
1 lb. tubettini or tiny shells pasta
3 cloves garlic, chopped
2 tsp. celery leaves
3 tsp. parsley
1/2 tsp. ginger
2 (8 oz.) cans tomato sauce
2/3 c. oil
3-4 qts. water

Wash and sort beans. Start cooking in hot water with oil, ginger, garlic, celery leaves and tomato sauce. Cook beans until soft. Add water as necessary. Cook for 2 1/2 hours. Add parsley. Cook for another 1/2 hour. Add cooked pasta to each bowl just before serving to desired thickness.