1. In a saucepan bring to a slow boil: 4 c. Water 2 stalks celery, chopped 1 tsp. Salt 2. Saute 2 cloves garlic in 2 to 3 tablespoons olive oil. 3. Add to oil when cool, stir in 1 small can tomato paste. 4. Combine sauce and beans. Simmer for 15 to 20 minutes. 5. Cook 1/2 box of Ditalini macaroni and drain; add to soup.