1 c. ditalini or other small pasta
1 Tbsp. olive oil
1/2 c. diced onion
1 each: chopped celery rib, carrot and garlic clove
1/3 c. dry white wine
2 (16 oz.) cans Great Northern white beans, rinsed
2 (14 1/2 oz.) cans chicken broth or 3 c. water to 3 chicken bouillon cubes
8 oz. can tomato sauce
1/4 tsp. each dried basil and oregano

Cook ditalini or other pasta as directed on package. Heat olive oil in a large saucepan. Add onion, celery, carrot and garlic. Cover and cook 6 minutes or until tender. Add dry white wine and boil 1 minute. Stir in beans, chicken broth, tomato sauce, basil and oregano. Bring to boil; reduce heat and simmer, uncovered, 10 minutes to develop flavors. Add drained pasta; mix to coat. Serve with grated Parmesan cheese.