1 onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp. olive oil
1 (28 oz.) can crushed tomatoes
1 c. water
2 (16 oz.) cans white cannelloni beans
3 tbsp. parsley or to taste
2 tbsp. basil or to taste
1/2 lb. tubettini or ditalini macaroni

In medium saucepan saute onion and garlic in olive oil. Add crushed tomatoes, water, parsley and basil and stir. Cover. Place on high heat until boiling. Reduce heat and simmer for 30 minutes. Add cannelloni beans, juice and all, until heated. Add cooked macaroni. Serve hot with grated Italian cheese.

NOTE: Do not use more than 2 cans of beans if doubling recipe.