2 garlic cloves, minced
1 lg. onion, sliced
1 green pepper, sliced

In a saucepan, fry gently in 2 tablespoons olive oil about 5 minutes. Add:

1 (16 oz.) can cannellini beans
1 (8 oz.) can tomato sauce (or salsa, if you use cayenne pepper)

Continue to simmer.

Cook 1/2 pound of ditalini or elbow macaroni, drain and add to bean mixture. If left to stand the pasta will absorb the liquid - if too thick add a little water. Serve with fresh chopped parsley and grated cheese.