Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
                        freshly grated romano cheese -- =or=- parmigiano
                        -- che

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.