(1 lb. 12 oz) diced Italian tomatoes with olive oil, oregano and garlic
2-3 tablespoons extra virgin olive oil
2-3 garlic cloves
1 carton chicken broth
cannellini beans, drain and rinsed
1 box ditalini pasta
1 cup red or white wine (optional)
good grated cheese
Sauté diced garlic in 2-3 tablespoons of extra virgin olive oil until golden.
Add the tomatoes with liquid, broth and wine; simmer for 30-45 minutes.
Add spices (basil, and thyme, oregano) to taste. If the consistency becomes too thick, add more broth or water as desired.
After it has simmered 30 to 45 minutes, add the beans and 3/4 box of the pasta (less if you want more of a soup consistency).
Cover and remove from heat. Soup will thicken from the starch in the beans and macaroni. Stir a few times and keep covered until the pasta is cooked.
Serve with lots of grated cheese on top.
You can make a large pot and serve hot, then leave the pot on the stove and can be served at room temperature – it gets more delicious as the day goes on and the next day.
Serve with garlic bread and a green salad and plenty of extra grated cheese on the table.