Italian White Bean and Pancetta Soup

In an 8-quart pot saute pancetta in the olive oil until soft about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent about 5 minutes. Sprinkle with sage 1 teaspoon salt and black pepper. Pour in the chicken stock cover and bring to a boil. Stir in the drained beans cover and reduce the heat to low. Simmer for 30 minutes.

Meanwhile cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente about 10 minutes. Drain and add to the soup.

Stir in minced parsley before serving and sprinkle with grated cheese.