Instructions: In a large bowl, combine the beans with enough water to cover by 2 inches. Let stand overnight. In a large skillet, heat the oil over medium-high heat. Add the ham, onion, and celery and cook stirring often until lightly browned, about 6 minutes. Add the garlic and cook, stirring often, for one minute. Add the chicken broth, stirring to scrape up the browned bits on the bottom of the skillet. Transfer to a 3 1/2 quart slow cooker.

Add the drained beans, water and tomato paste. Cover and slow cook until the beans are tender, 7 to 8 hours on Low, or 4 to 5 hours on High.

Stir in the pasta, salt and pepper. Turn heat to high and cook until the pasta is tender, about 30 to 60 minutes.

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