2 smoked pork hocks (approx. 1 1/2 lb. each)
2 quarts water
1 (8 oz.) can tomato sauce
1 (15 oz.) can great northern beans
1 lb. cooked elbow or ditalini pasta
Parmesan cheese (optional)
salt and pepper, to taste

Place smoked hocks, water, and tomato sauce in a slow cooker and set to low for eight hours. Remove hocks after eight hours and place aside. Add beans and reset slow cooker to 4 hours on high.

While beans are cooking, separate meat from hocks. Meat should easily separate from fat and is also easy to identify as dark and grainy (fat will be white or pink). Shred meat into small pieces and discard remaining fat and bone.

Once meat has been shredded, return to stock with beans. Add salt and pepper to taste. Of the four hours set on slow cooker, have meat and beans cook for an hour together.

Ladle spoonfuls of soup over noodles (cooked and drained), and top with Parmesan cheese.

Makes 8 servings.

Submitted by: Keith Daggett - Chicago, IL