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Saute garlic, parsley and celery in olive oil, on low flame, until celery is lightly translucent.
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Add undrained beans, tomato sauce, and chicken broth. Season to taste with salt and pepper. Simmer on low for about an hour. In a separate pot, boil 1/2 lb. tubettini pasta for approx. 6 minutes (note: the pasta will be firm and undercooked). Drain pasta completely and add to bean mixture. Add additional chicken broth, as necessary, to keep soup from getting too thick.
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Continue to simmer on low until pasta is cooked to taste. Although I like it "as is", go ahead and sprinkle on a teaspoon or two of parmesan cheese!