Title: Pasta fagiole
 Categories: Italian, Pasta, Pulses and, Vegetables, Vegetarian
      Yield: 8 Servings
 
      1 lb Ditallini Pasta -- (salad
           Macaroni)
    1/4 c  Olive Oil
      1    Clove Garlic -- minced
      2 lg Green Peppers -- chopped
      1 c  Onions -- chopped
      1 c  Celery -- chopped
    1/2 ts Salt -- (optional)
      1 ts Black Pepper
           Sprinkle Of Parsley
      1    28 Oz. Can
      1 cn Water -- use puree can
      2 cn Cannelini Beans -- (white -
        md Size c
           Salt To Taste -- (optional)
           Tomato Puree
 
  Cook pasta according to package directions.  While pasta is cooking,
  heat oil in a large saucepan.  Add garlic, green pepper, onion and
  celery. Saute until soft or tender. Add puree with 1 can water, then
  add seasoning. Cook on low for 1/2 hour.  Add beans and stir. Drain
  pasta in a colander and add bean mixture. Toss well.