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. Recipe By : pamram@bev.net (Pam Ramsey)