PASTA FAGIOLI SOUP

2 cans (14 1/2 oz. each) whole tomatoes
2 cans (10 1/2 oz. each) beef broth
1 can (15 1/2 oz.) Great Northern beans
2 cups water
1 onion, chopped
1 stalk celery
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon dried marjoram
1/4 teaspoon liquid hot pepper sauce
1 cup dry shell pasta, cooked according to package directions

Combine all ingredients, except pasta in crock pot stoneware.

Cover and cook on LOW 8 hours (HIGH 4 hours).

Stir in hot cooked and drained pasta and serve.

Source: Rival