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In large saucepan, heat oil. Add onion and garlic; cook until tender, but not brown. Stir in remaining ingredients except pasta; heat to boiling. Reduce heat; cook over medium heat 30 minutes. Remove celery and discard. Add pasta; cook 8 to 10 minutes. 8 servings (about 1 cup ea.).

2 tablespoons olive or vegetable oil
1 cup chopped onion
2 cloves garlic, minced
2 quarts water
3 cups (two 15-1/2-oz. cans) cannellini beans, drained
1 stalk celery
2/3 cup (6-oz. can) tomato paste
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground black pepper
1/4 teaspoon crushed dried red pepper(optional)
1 cup (6 oz.) Tubetti, uncooked