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Tuscan Bean Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TUSCAN BEAN SOUP
 Categories: Soups, Italian
      Yield: 6 Servings
 
      1 lb Dried white kidney beans; OR
      4 cn Cannellini beans (20 oz ea)
      6 oz Pancetta or very lean bacon,
           - finely diced
    1/4 c  Olive oil
      1 c  Finely chopped red onion
      1 c  Finely chopped celery
      1 tb Minced fresh sage; -=OR=-
      1 ts -Dried Sage
      1 ts Salt
      1 ts Pepper
  1 1/2 qt Chicken stock
      2 c  Ditalini
           -or any short tubular pasta
      1 ts Salt
      2 tb Minced parsley
           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.
 
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