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.