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.