2 19oz cans cannellini beans (or northern beans)
1/2lb ditalini #40 (this is a pasta)
6 tablespoons olive oil
8 cloves garlic (diced)
1 large yellow onion (chopped)
1 6oz can tomato paste & 3 1/2 cans of water
1 teaspoon thyme
1 teaspoon parsley
Salt to taste

Prepare Ditalini as directed on the box. Drain and toss with 2 tablespoons of olive oil, then set aside.

In a large pot, brown the chopped onion and garlic in 4 tablespoons of olive oil until onions are soft. Then add the rest of ingredients and cook on medium heat until beans are soft.

When ready to serve, add Ditalini to the mixture (Ditalini will absorb liquid so it's best not to add it until you are ready to eat). Serve with loaf of italian bread for dipping.