2 tbsp. yellow onion, chopped
1/4 c. olive oil
3 tbsp. carrots, chopped
3 tbsp. celery, chopped
3 to 4 pork ribs or 1 ham bone
2/3 c. canned Italian tomatoes, cut up with their juice
1 (20 oz.) can white kidney beans or Great Northern beans, drained
1 c. canned beef broth, mixed with
2 c. water
Salt and pepper to taste
8 oz. elbow macaroni
2 tbsp. Parmesan cheese

Put the onion in a stockpot with the oil and saute over medium heat until pale gold. Add the carrots, celery and pork and saute for about 10 minutes, stirring the vegetables and turning the pork. Add the tomatoes and their juice; reduce heat to medium low and cook for 20 minutes. Add beans, broth, salt and pepper. Bring liquid to a steady boil. Add the pasta. Stop cooking when pasta is firm to the bite. Just before serving, swirl in the grated cheese. Makes 6 to 8 servings.