This recipe is for approximately 4 - 6 people.

Ingredients:

• 2 to 3 tbsp - olive oil
• 4 (15 oz.) Cans of Progresso Cannellini (White Kidney Beans) + 4 cans of water
• 4 to 6 cloves of garlic (sliced thin)
• 1/2 pound of DiTalini macaroni <1> 1 tsp Crushed Red Pepper
• Salt to taste

Preparation

• Brown slightly chopped garlic in olive oil in a large soup pot (6 - 8 quarts) - Drain the Oil from the pot.
• Empty cannellini cans into a large soup pot and the 4 cans of water.
• Place the pot on the stove and simmer ( without the lid on the pot ) until the liquid reduces a little less than 1/3 in volume and the water turns a starchy white.
• Lower the heat and cover the pot.
• Boil 1/2 pound of DiTalini macaroni in a separate pot.   If you can't find this type of pasta - use small elbow macaroni.
• Mix the DiTalini macaroni with the beans, adding just enough so that is ample liquid left in the pot.
• Add approx 1 tsp of crushed red pepper.
• Salt to taste.

Serve immediately as an appertizer or main course.

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