1 13.4-ounce box cannellini beans, rinsed and drained
1 15.5-ounce can fire roasted tomatoes
salt and pepper to taste
crushed red pepper flakes to taste
In a large pot, cook pasta in boiling water until al dente. Set aside.
In a medium pot, sauté garlic in vegetable stock or water over medium heat for 2-3 minutes. Stir in beans and tomatoes and simmer on low for about 20 minutes. Season to taste with salt, pepper and crushed red pepper flakes. Stir in pasta and serve.