pasta e fagioli a.k.a. macaroni & bean soup

INGREDIENTS 

4 small garlic cloves, chopped fine
1/2 cup extra virgin olive oil
2-3 celery stalks, sliced thin
8 Tbsp. butter or margarine

2 can navy beans
4 cups water
2-3 cup cooked ditalini (dee-tah-LEE-nee) pasta (any small macaroni can be substituted)
6 oz tomato paste
1 small tomato, chopped (optional)
3-4 Tbsp grated Parmesian cheese
basil, parsley, oregano, salt & pepper to taste

PREPARATION
In crockpot combine cooked pasta, can of beans (do not drain first), water, tomato paste (& tomato). Brown garlic in hot oil. Pour oil & garlic into crockpot. Saute celery in butter until slightly softened (approx 10 minutes). Pour butter & celery into crockpot. Add cheese. Season to taste with Italian spices, salt & pepper. Stir.

COOKING
Cover and cook on med/high for 30-45 minutes, stirring after every 15 minutes.

:: ADDITIONAL NOTES ::
Add more water for a soupier broth. We like garlic… you may find that two cloves is enough. Adding more cheese will make your soup a little thicker. We use 1 tsp. of Italian herbs instead of 1/8 tsp of each separate spice.