1⁄2 cup dried white cannellini (white kidney) beans
2 tbsp olive oil
2 celery stalks, finely chopped
2 carrots, finely chopped
1 onion, peeled and finely chopped
6 cups chicken stock or vegetable stock
one 14.5oz (400g) can chopped tomatoes
salt and freshly ground black pepper
1⁄2 cup elbow macaroni or ditalini
4 tbsp chopped parsley
1⁄2 cup freshly grated Parmesan cheese

Method
1 Put the beans in a large bowl, cover with cold water, and let soak overnight. Drain the beans and place in a large saucepan.

2 Cover with fresh cold water and bring to a boil over high heat. Skim the surface as necessary. Boil for 10 minutes. Reduce the heat to low, partially cover the pan, and simmer for 1 hour or until just tender. Drain well and set aside.

3 In a large saucepan, heat the oil over medium heat. Add the celery, carrots, and onion, and cook, stirring occasionally, for 5 minutes or until tender.

4 Stir in the beans, stock, tomatoes with their juice, and salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce the heat, cover, and simmer for 20 minutes.

5 Add the pasta and simmer for 10–12 minutes longer, or until tender. Stir in the parsley and half the cheese. Season to taste. Pour into a warmed tureen, and sprinkle with the remaining Parmesan cheese.  Serve hot.

good wIth A dollop of pesto, stirred in before adding the cheese in step 3. PrePare ahead Steps 1 and 2 can be done up to a day ahead.

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