Ingredients
- 76 coffee filter down (cut)
- 2 garlic (cloves chopped)
- 1 onion (chopped)
- 1 bouillion cube
- 1 stalk celery (chopped)
- 1 carrot (chopped)
- 1 1/2 quart water
- 1 pound navy beans
- 6 ounce tomato sauce
- 6 oz ditalini pasta
- 2 tablespoon butter
- 1 teaspoon rosemary in a sack
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.
