Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion chopped
   1      large         bouillion cube
   1      stalk         celery chopped
   1 1/2  quarts        water
   1                    carrot chopped
   1      pound         navy beans
   2      tablespoons   butter
   6      ounces        tomato sauce
   2      tablespoons   olive oil
                        salt and pepper to taste
   2      cloves        garlic chopped
   6      ounces        ditalini pasta -- (6 to 8)
   1      teaspoon      rosemary in a sack -- (use a

Preparation:

Melt butter in olive oil. Sauté‚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.