Bean Soup with Pasta (Pasta e Fagioli)

5 cups water
8 ounces dried great northern or navy beans (1 1/4 cups)
1 large onion, chopped
1 large tomato, chopped or 1 (8 ounce) can tomato sauce
2 medium stalks celery, sliced
2 cloves garlic, chopped
1/4 pound salt pork, chopped
2 teaspoons instant beef bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup uncooked macaroni (shells, bows or elbow macaroni)
Grated Parmesan cheese

Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add onion, tomato, celery, garlic, salt pork, bouillon, salt and pepper to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours. Do not boil beans as they will burst. Skim fat if necessary.

Stir macaroni into soup. Cover and simmer until macaroni is tender, 10 to 15 minutes. Sprinkle with cheese.

Yields 5 servings.