2 cloves garlic, minced
2 tbsp. olive oil
1 8 oz. can tomato sauce
1 c. water
1 16 oz. can cannellini beans
1/2 lb. elbow macaroni
fresh parsley, chopped
grated cheese

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

Cook elbow macaroni, drain and add to bean mixture. Stir gently. If it gets too thick add a little more water. Add parsley.

Serve immediately or else pasta will absorb all the liquid. Sprinkle with grated cheese, serve with Italian bread.

Serves 4.