Pasta & Fagioli Soup
Begin by pouring the olive oil in a frying pan; sauté the garlic, onion, and the celery.
Place the sautéed mixture into a deep pot and pour in the water.
Stir in the tomatoes, salt, pepper, parsley, and basil, and bring to a boil.
Pour in the elbow macaroni and cook for another 8 to 10 minutes.
Stir in the can of beans, juice included, and remove the pot from the stove.
Grate the Romano cheese over the entire soup.