Pasta e Fagioli

• 1 cupsmall pasta
• 2 canscannellini beans
• 1 cancrushed tomatoes
• 2 stalkscelery, diced
• 4 clovesgarlic

Instructions

1. 1

   Brown the small pasta in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook cannellini beans and crushed tomatoes in the same pot until softened and fragrant.

3. 3

   Return the small pasta, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Pasta e Fagioli taste finished.