2 tbsp. yellow onion
1/4 c. olive oil
3 tbsp. minced carrot
3 tbsp. minced celery
3 or 4 pork ribs or 2 pork chops
1 c. canned Italian tomatoes, cut up with juice
2 (16 oz.) cans Cannellina beans
3 c. beef broth
Salt
Fresh ground pepper
1 lb. Ditalini pasta
Fresh Parmesan cheese

Saute onion until golden in stock pot. Add carrot, celery and pork. Saute 10 minutes. Add the tomatoes and their juice, lower heat, cook 20 minutes. Add drained beans, cook 10 minutes, stirring thoroughly. Add broth and bring to moderate boil. Scoop up 1/2 cup beans and mash back into pot. Add salt and pepper. Cook pasta according to directions. Drain, add to soup when serving. Top with the Parmesan cheese.