Ingredients:

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

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.