Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        ditalini -- uncooked
  28      ounces        crushed tomatoes -- large can
  30      ounces        cannellini beans -- 2 15 oz cans
  15      ounces        butter beans -- 1 can
  15      ounces        garbanzo beans -- canned, 1 can
     1/4  cup           parsley
     1/2  teaspoon      ground black pepper
   2      cloves        garlic -- finely chopped
   1      medium        onion

Preparation:

Cook macaroni, al dente (it will cook further in soup), drain, reserve water. In heavy guage sauce pot or Dutch oven, cook onion and garlic until transparent in olive oil. Add tomatoes, beans, parsley and pepper. Bring to a boil over medium heat. Lower heat, add macaroni, simmer and stir frequently for about 20 minutes. Use reserved macaroni water, if necessary, to prevent sticking if too thick. Serve with grated Parmesan or Romano cheese. Sometimes I like mine with shredded cheddar.