Categories: Pasta, Vegetables, Soups, Italian 
      Yield: 4 servings 
  
      1 c  Dry white beans 
           -(fagiolo toscanello) 
    1/3 c  Italian canned peeled 
           -tomatoes, broken by hand 
  3 1/2 oz Cotechino Italian sausage 
           - or 1 piece of pancetta 
           Extra virgin olive oil 
      1 lg Onion, chopped 
      1 md Potato, small cubes 
           - partially cooked 
      2 cl Garlic,finely chopped 
      2    Carrots, finely chopped 
      1    Celery stalk, finely chop 
    1/4 c  Dry white wine 
      4    Whole basil leaves 
      1 pn Oregano 
    3/4 c  Ditalini (small penne) 
           - partially cooked 
           Salt 
           Fresh ground black pepper 
     21 c  Hot chicken broth 
           Parmigiano-Reggiano cheese 
           - freshly grated 
  
  Measures: 3/4c Ditalini = 6 1/2oz(200g) 
  21c Chicken broth = 7 pints(5 Liters) 
  Soak the dry beans in cold running water for 12 hours or more, depending on 
  the quality of the beans. Then take them out of the water and cook in 
  plenty 
  of fresh cold salted water with the cotechino or pancetta for 2 hours over 
  medium heat. Taste the beans for softness. 
  Heat the oil in a large saucepan and saute the onion and garlic over medium 
  heat until transparent. Add the celery and carrots, and cook until the 
  carrots are soft. Add the beans with their juice, discarding the cotechino 
  and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt 
  and pepper. Cook over low heat for 5 minutes. Add partially cooked pasta 
  and 
  continue simmering over low heat until the pasta is al dente. Let stand for 
  10 minutes before serving. 
  Serve the cheese in a separate bowl so that each person can garnish their 
  soup with it to taste.