Celery
2 cans white beans
1 small can tomatoes
Parsley
Basil
Garlic
Salt and pepper to taste

Cut up celery with tops and place in boiling water. Cook until tender -- about 1/2 hour.

Place 2 cans of beans, with liquid, into saucepan. Add water to cover, boil gently for 20 minutes.

Make marinara sauce with one small can tomatoes, garlic, parsley, and basil. Cook 20 minutes.

Pour some of celery liquid out, then combine the 3 mixtures. Cook 5-10 minutes longer.

Dorinda Cavanaugh's parents originated from two different regions -- her father, Mr. Nicholas Carosella, was born in Castelfrentano, Abruzzo; her mother was born in the United States and her mother's mother was born and raised in Calabria. The recipe in this entry was often made by Dorinda Cavanaugh's mother, Mrs. Ida Carosella. Dorinda Cavanaugh wrote down her mother's recipes and put them all together in a collection, entitled, "Secrets from Nana's Kitchen." The recipe in this entry comes from this private publication.... Photo: Mary Melfi.

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