• 1 lb. Ditalini or other small pasta shape
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 2 large green peppers, chopped
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 16-oz. can tomato puree
  • 1 can water
  • salt and freshly ground black pepper to taste
  • dash of dried parsley
  • 2 12-oz. cans white cannelini beans


Prepare pasta according to package directions, drain. While pasta is cooking, heat oil in large saucepan. Add garlic, green pepper, onions and celery. Sauti until tender. Add tomato puree with 1 can of water, then add seasonings. Cook on low heat for 30 minutes. Add beans and stir. Add bean mixture to pasta. Mix well and serve.

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Submitted 6/13/05.
Submitted By: Meryl