Tuscan Bean Soup

1 lb dried white kidney beans, or
4 can cannellini beans (20 oz ea)
6 oz pancetta or very lean bacon, finel, y diced
1/4 cup olive oil
1 cup finely chopped red onion
1 cup finely chopped celery
1 tbsp minced fresh sage, -=or=- dried sage
1 tsp salt
1 tsp pepper
1 1/2 qt chicken stock
2 cup ditalini or any short tubular pasta
1 tsp salt
2 tbsp minced parsley
1 freshly grated romano cheese =or=-, parmigiano cheese

IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans and place in a large pot. Add 10 cups cold water, cover and bring to a boil. Simmer beans and cook until tender, about 1 hour.

In an 8-quart pot, saute the pancetta in olive oil until soft. Add onion and celery and saute, stirring, about 5 minutes. Add sage, 1 teaspoon salt and pepper. Add chicken stock, cover and bring to a boil.

Drain the beans, add to soup, cover and simmer 30 minutes.

Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente. Drain and add to soup. Stir in minced parsley before serving and sprinkle with grated cheese.

Serves: 6