1 lb. elbow or small shell macaroni
2 (20 oz.) cans Pastene or Progresso Cannellini Beans (white kidney)
4 cloves garlic (chopped)
2 tbsp. parsley (chopped)
1/3 c. olive oil

Brown garlic in olive oil using a 4 quart sauce pan. Use care not to burn the garlic. Add the beans and 1 1/2 cans of water. Stir in parsley and bring to boil. Reduce heat and simmer for 1/2 hour. Salt to taste. Drain "al dente" cooked macaroni, return to pan and add bean sauce.