Pasta E Fagioli Alla Veneziana

• 1 cup white beans dry
• 13 cup italian plum (roma) tomatoes canned, peeled, broken by hand
• 3 1/2 ounces italian sausage
• 1 x olive oil, extra-virgin
• 1 large onions chopped
• 1 medium potatoes small cubes, partially cooked
• 2 cloves garlic finely chopped
• 2 each carrots finely chopped
• 1 each celery stalks finely chopped
• 1/4 cup white wine dry
• 4 Whole basil
• 1 pinch oregano
• 3/4 cup pasta, penne small, partially cooked
• 1 x salt
• 1 x black pepper freshly ground
• 21 cups chicken broth hot
• 1 x parmesan, parmigiano-reggiano cheese, grated freshly grated

1. Soak the dry beans in cold running water for 12 hours or more, depending on the quality of the beans.
2. 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.
3. Taste the beans for softness.
4. Heat the oil in a large saucepan and saute the onion and garlic over medium heat until transparent.
5. Add the celery and carrots, and cook until the carrots are soft.
6. Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper.
7. Cook over low heat for 5 minutes.
8. Add partially cooked pasta and continue simmering over low heat until the pasta is al dente.
9. Let stand for 10 minutes before serving.
10. Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.

white beans, italian plum, italian sausage, olive oil, onions, potatoes, garlic, carrots, celery, white wine, basil, oregano, pasta, salt, black pepper, chicken broth, parmesan

Taken from recipeland.com/recipe/v/pasta-e-fagioli-alla-veneziana-44816 (may not work)