PASTA E FAGIOLI
BEANS & PASTA SOUP

1 whole onion (chopped)    
1/2 head garlic (minced)   
1/4 cup olive oil          
1 lg carrot (minced)        
2 lg celery (chopped)      
2 or 3 pork bones w/marrow or 2-3 spare ribs                
2 Cans of Cannelli Beans w/juice
4 cups water w/4 chicken bouillon or 1 lg can College Inn Chicken Broth
3/4 c white wine or 3/4 c beer 
Salt & Pepper
Ditalini(1 lb pasta)
Parmesan Cheese

Put onion and garlic in a sauce pan with the oil over medium heat until
pale gold.  Add the carrots, celery and pork bones and saute for about 15
minutes stirring occasionally (vegetables should be tender).  Add the broth
 and wine or beer and cook for about 25 minutes.  Scoop up about 1/2 cup of
beans and mash them and return to the soup.  Add the salt and pepper.  Cook
pasta according to directions, drain and keep in colander.   Add pasta to
soup bowl and pour soup over it, dust with your parmesan cheese.  I keep
the pasta separate from the soup so it doesn't get mushy.  Great with a
Crusty Italian Bread and Italian salad.