* Place beans in a soup pot and cover with water. Bring water to a boil, cook 2 minutes and remove pan from heat. Let beans soak for 1 hour.

* Drain beans, then cover with fresh water. Bring water to a simmer and cook for 1 hour. Drain, but reserve the cooking water. (If using canned beans, simply drain them and set them aside.

* Heat olive oil in pot, Saute' onion and garlic for 2 to 3 minutes. Add celery and cook 2 to 3 minutes longer. Add tomatoes, beans and stock. Measure out the bean cooking water and add 4 cups to the soup. (If necessary, add regular water or stock. With canned beans, use more stock than water). Add parsley, basil and some salt and pepper.

* Bring to a simmer and cook, partially covered, 45 minutes. Remove 2 cups of soup and puree it in a blender or food processor. Return puree to the soup pot and stir to blend.

* Add pasta, cook 20 minutes or until pasta is tender. Add water or stock if soup is too thick.

* Taste, and add salt and pepper if needed.

* Serve sprinkled with freshly grated Parmesan cheese.