1 (15.5 oz) can Goya small white beans, undrained

1/2 (8 oz.) can tomato sauce

3 large cloves of fresh garlic , chopped

1 tbsp . chopped fresh , Italian flat-leaf parsley

1/2 cup (+/-) olive oil

1/2 cup coarsely chopped celery

1 cup (+/-) light & fat free chicken broth

1/2 lb . tubettini pasta

Saute garlic, parsley and celery in olive oil, on low flame, until celery is lightly translucent.

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.

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!