1 cup ditalini
3 T. olive oil
4 cloves garlic, chopped
1 15.5-oz. can cannellini beans, drained
In a large pot, boil ditalini in salted water according to package directions. When "al dente," drain and set aside.
In a large saucepan, sauté the garlic in the olive oil over medium-high heat. Add the drained ditalini and the can of cannellini beans. Simmer until heated through.
Season with salt and pepper to taste, and serve immediately.
Note: If you prefer a more soupy, tomato-based recipe, add the following to the above recipe:1 14-oz. can chicken broth
1 15-oz. can crushed tomatoes (petite diced would work as well)
1 tsp. chicken bouillon
1/4 tsp. oregano
Simmer 10 minutes. Serve sprinkled with grated cheese.