White Beans and Ditalini

1 can white beans (or roughly 1.5 Cups home-cooked beans)
3/4 cup vegetable stock
Herbs/Spices to taste: 1/2 bay leaf, oregano and basil (fresh or dried)
dash Mexican chili Powder, dash of Spike, salt, pepper
2 Cups spaghetti sauce (use what you like best)
1 box (16 oz.) Ditalini

In a small saucepan, combine the beans and spices. Add the broth about a
1/4 cup at a time and simmer the beans (watch them). Meanwhile boil
water for the pasta and get the sauce simmering in another pan. Cook the
ditalini in boiling water. When it is done, check the beans for
consistency (I like mine fairly thick; generally, I use most of the stock
and cook it down; but you can add more stock if you prefer it soupier.)

When everything is cooked, put the ditalini on a plate, cover with some
sauce, and top with beans (remove the bay leaf). Add more spices as you
like. A healthy dose of freshly-ground black pepper is really good with
this.