Pasta E Fagioli Alla Veneziana

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.