1 c. dry navy beans
2 to 2 1/2 qt. water
1/2 c. cut onions
1/2 tsp. garlic
1/4 lb. salt pork
1 1/2 tsp. salt
2 c. cut-up ham
1/4 c. cut-up celery
2 tbsp. olive oil
1/2 c. pasta (Acini Pepe)

Bring beans and 2 cups of water to boil for 2 minutes. Remove from heat and soak beans for 1 hour. Drain beans and save the water. Add enough fresh water to make 2 quarts.

Chop together ham, onions, celery and garlic into small pieces. Heat olive oil in large pot and stir in ham and other chopped items; cook for 10 minutes until lightly browned. Add beans, water, salt pork and season with salt and pepper.

Bring to a boil; reduce heat and simmer partially covered 1 to 1 1/2 hours until beans are tender. Discard the salt pork and skim fat off the soup. With slotted spoon, remove half the beans and puree them through a sieve. Return to soup. Simmer over low heat, stirring constantly for 1-2 minutes. Add pasta and simmer 10-15 minutes or until tender. Sprinkle with grated cheese.