Pasta e fagioli

2 cloves garlic, finely chopped
2-3 tablespoons olive oil
1/2 cup tomato puree
5-6 fresh sage leaves, chopped
1 can Great White Northern beans, drained and washed
4 cups chicken or beef stock
1 1/2 cups of pasta
grated parmesan cheese

In a 2-3 quart saucepan, sauté a clove or two of garlic, finely chopped, in a few tablespoons of olive oil. Do not let garlic turn dark. Add about1/2 cup tomato puree, or even better, a tomato sauce which has been prepared for pasta. Add 5-6 fresh sage leaves chopped, or the equivalent of dried sage leaves. Sauté enough for the flavors to blend. Then add a can of Great Northern White beans,
which have been gently washed and drained to remove the canned liquid. Add and sauté the mixture for a few minutes.

Then add about 4 cups of chicken or beef stock and bring to a simmer. Add pasta. The quantity can vary, but about 1 1/2 cups. As the pasta cooks, you can monitor how much liquid is absorbed and continue to add stock. The best type of pasta to use for this is something like macaroni-salad pasta, or medium shells. Cook until pasta is done. The soup should be very thick but have enough liquid so that it is not too dry. Serve with grated cheese.