1 pound of great northern beans
1/2 pd ditalini or ziti pasta
1/4 cup olive oil
1/4 cup garlic, minced
3 cups chopped onion
8-10 cups chicken broth
1 (16-ounce) can tomato sauce
3 (15-ounce) can diced tomatoes
1 1/2 teaspoon dried Italian seasoning
1 1/2 tsp. salt
1/2 tsp. black pepper
Freshly grated Parmesan cheese
Soak beans in heavy pot over night covered with water by 2 inches. Drain beans.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion cook 8 minutes.
Add stock and canned tomatoes.
Cover and cook on low for 2 1/2 hours. Working in batches, 1 cup at a time, puree soup. Do this for 6 cups and place back in soup.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
Stir in pasta until heated through. Grate Parmesan on individual soup bowls.