Method

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.  Do not add salt - it will toughen the beans.

In an 8-quart stock pot, saute the pancetta over medium heat in olive oil until soft. Add onion and celery and saute, stirring, about 5 minutes. Cook until onion is translucent, but do not brown and NEVER burn. 

Stir in sage and salt to taste, and give a few twists of the pepper mill to taste. 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. You want to cook pasta separately so it doesn't eat the soup - you are to eat it!  Stir in minced parsley   before serving and sprinkle with freshly grated Pecorino.

Contributor: pat ciesla

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