3 oz. olive oil
10 oz. water
1 1/2 c. finely chopped celery
3 cloves garlic, chopped
2 fresh tomatoes, chopped or 1 (8 oz.) can tomato sauce
Salt to taste
1/8 tsp. black pepper
1 (19-20 oz.) can cannellini beans or any white bean
1 lb. elbow macaroni
Parmesan cheese; optional

Use 1 quart saucepan with cover. Place in water, olive oil, celery, garlic, tomato, salt, and pepper. Cook covered, on medium-low heat (at boiling point) for 35-40 minutes. Turn off heat, add beans and set aside. Cook macaroni adente. Drain macaroni leaving approximately 1 cup of water in it. Mix macaroni with the cooked ingredients. Reheat on medium heat until hot. Can sprinkle with Parmesan cheese. Makes 4-6 servings.