Tuscan Bean Soup

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 pound dried white kidney beans -- or
4 cans cannellini beans -- (20 oz ea)
6 ounces pancetta or very lean bacon -- finely diced
1/4 cup olive oil
1 cup finely chopped red onion
1 cup finely chopped celery
1 tablespoon minced fresh sage -- -=or=-
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon pepper
1 1/2 quarts chicken stock
2 cups ditalini -- or any short tubular
1 teaspoon salt
2 tablespoons minced parsley
1 Cup freshly grated romano cheese -- =or=- parmigiano
 

Preparation:

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, sauté‚the pancetta in olive oil until soft. Add onion and celery and saut‚, 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.