Served as main course. Non-vegetarian dish.

Italian

1 Onion chopped

1 Bouillon cube

1 Stalk Celery, chopped

1 1/2 quart Water

1 Carrot chopped

1 pound Navy Beans

2 Tablespoon Butter

6 ounce Tomato Sauce

2 Tablespoon Olive Oil

Salt and Pepper to taste

2 Cloves Garlic, chopped

6 oz Ditalini Pasta (6 to 8)

1 teaspoon Rosemary in a sack

Melt butter in olive oil. Saute vegetables until golden. Add rest of ingredients and bring to boil. Lower to simmer and cook until beans are tender. When the beans are just soft, add 6 to 8 oz of ditalini according to how thick you want it and cook till tender. Serve hot with grated cheese on the side.

Serves: 4

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