G. Granaroli XBRG76A coffee filter cut down and tied tightly with thread) 1 lg Onion chopped
1 lg Bouillion 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 (use a
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 til tender. Serve hot with grated cheese on the side.