1 lg. yellow onion, chopped
3 ribs celery, chopped
Cooking oil for saute
1 8-ounce can of tomato sauce
1/2 tsp sugar
2 or 3 cans of cannelini beans (AKA white northern beans)
Salt and pepper to taste
1 pound elbow macaroni, ditalini, or whatever
-- In a 4 quart sauce pan, saute the onion and celery in a small amount of oil for about 5 minutes, stirring.
-- Add tomato sauce and sugar.
-- Add beans w/their liquid. Mash some up to help make the mixture thicker. (I sometimes mash or blenderize one can worth beforehand)
-- Add 2 cans of water.
-- Add salt and pepper to taste. We traditionally use enough pepper that the soup tastes a bit peppery but not much. You can go easy at first till you know how much you want, then add more later or by the bowl.
-- Cook on medium heat, stirring often, for ~45 minutes. Longer if you want, it's very forgiving.
-- Meanwhile, cook and drain your pasta.
-- Put soup over pasta and eat!