Instructions: Soak the beans in 4 liters of water overnight.

Remove about 1 liter of the water.

Sauteethe onion in a little olive oil and add it and the other ingredients to the stock pot. Put over low heat, cover and simmer for 3 hours.

Remove from heat and with a potato masher, mash the beans until only about 1/3 remain unmashed. Return to heat and bring to a slow boil. Add the macaroni.

Cover and cook for 30 minutes until macaroni is tender. Salt to taste.

Serve into bowls topped with freshly grated Parmesan cheese, preferably Peccarino.

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