2 c. uncooked Ditalini or elbow macaroni
16 oz. can chick peas or cannellini beans
3 tbsp. olive oil
2 - 3 cloves garlic, minced or pressed
1/2 c. chopped onion
1 c. chopped celery with leaves if possible
8 oz. can tomato sauce
1 c. water
2 packets chicken broth (MBT brand)
1 tbsp. chopped parsley or 1 frozen cube
1 tsp. dried sage
1 tbsp. Italian seasoning
Salt and pepper to taste

In boiling water cook macaroni, drain and set aside. Put olive oil in large pot and saute onion, garlic and celery. Add remaining ingredients except macaroni and beans, and simmer about 10 minutes. Add beans, stirring in gently and simmer about 5 minutes. Add macaroni, stirring gently. If too thick, add water. Serve immediately. Sprinkle with Parmesan cheese, if desired. Can be served with Italian or garlic bread. If pasta absorbs liquid, add some water (might need more seasoning). Leftovers can be frozen. Makes 4 to 6 servings.