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SERVES:
4-6

INGREDIENTS:

1/2 pound ditalini pasta (see hints below)
1 small onion, finely diced
1 medium carrot, finely diced
2 cloves garlic, minced

2 cups canned crushed tomato
2 cups chicken or vegetable stock
2 15-ounce cans white beans (such as cannellini)
Pinch red pepper flakes

Grated parmesan cheese for garnish
Chopped fresh parsley for garnish (optional)

PROCEDURE:

Get a pot of water going for cooking the pasta..

Use another large, deep pot with a splash of olive oil, to saute 1 small diced onion, 1 medium peeled and diced carrot and 2 minced cloves of garlic to soften.

At that point, add 2 cups canned crushed tomato and 2 cups chicken stock and bring that up to a simmer.

Once the pasta water comes to a boil, add the half pound ditalini and stir that a moment to keep from sticking.

Adjust the heat on the tomato sauce so that it is just simmering along and then add 2 15-ounce cans of white beans, juice and all.

Drain the pasta when it is "al dente" and add that to the pot with the tomatoes and beans....add a pinch of red pepper flakes, stir everything together and it is time to eat.

This will seem a little bit loose but that's okay because it will thicken up as the pasta sits in it.

Serve it up in large, shallow bowls with grated parmesan cheese and chopped fresh parsley if you like.

HINTS:

Ditalini are small tube shaped pasta…you could use other small pasta instead, even elbow macaroni.