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| 1 | large | onion | chopped |
| 1 | large | bouillion cube | |
| 1 | Stalk | celery | chopped |
| 1 1/2 | quart | water | |
| 1 | each | carrot | chopped |
| 1 | pound | navy beans | |
| 2 | tablespoon | butter | |
| 6 | ounce | tomato sauce | |
| 2 | tablespoon | olive oil | |
| 1 | x | salt and black pepper | to taste |
| 2 | Cloves | garlic | chopped |
| 6 | ounces | pasta, ditalini | |
| 1 | teaspoon | rosemary leaves | 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.
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Recently I was recruited to do the cooking for a friend's birthday party. There were thirty guests expected. I was given only one directive...
very nice