Pasta Fa Zool

Hello again!
I couldn't decide on anything to write about yesterday, so I sort of took a break from the Blog. But I'm back today, and I have an old, favorite recipe to share.
My grandmother used to make "Pasta Fa Zool", as we pronounced it, frequently when I was a kid. As I recall, it was a very simple dish of pasta, white beans, and a very light tomato sauce. I'd dump large heaps of freshly-grated Parmesan cheese on top.
This recipe is more of a meal than a side-dish. In addition, it can be made vegetarian by omitting the pork ribs, and by using vegetable stock instead of beef or chicken.

Pasta e Fagioli con Carne (Pasta and Bean Soup with Meat)
1 cup dried white beans, such as Great Northern
1/4 olive oil
4 individual pork spareribs (about 4 oz. each)
1 medium onion, cut into 1/2-inch dice
1 medium rib celery with leaves, thinly sliced
1 medium carrot, peeled and thinly sliced
2 large cloves garlic, minced
1 tsp. finely chopped fresh rosemary (or 1/2 ts. dried, crushed)
1 cup peeled, seeded and chopped fresh tomatoes (or from canned)
Salt and freshly ground pepper, to taste
3/4 cup small pasta, such as elbows
4 cups Broth (beef, chicken or vegetable; or any combination)
Freshly grated Parmesan-Reggiano cheese
1) Pick over beans, discarding any shrunken or discolored ones. Soak the beans overnight in cool water to cover by 2 inches. Drain the beans and place in a medium-size saucepan with water to cover by 3 inches. Bring to a boil over medium-high heat, then reduce heat to a very slow, but steady simmer. Cook, covered, until the beans are tender, about 1-1/2 hours. Drain and set aside.
2) Heat the oil in a large soup pot over medium heat. Add the spareribs, onion, celery, carrot, garlic and rosemary. Saute, uncovered, until the ribs begin to brown, about 10 minutes. Reduce the heat to low and add the tomatoes, salt and pepper. Cook until the liquid in the tomatoes cooks off and the oil and tomatoes begin to separate, 15 to 20 minutes.
3) Meanwhile, prepare the pasta according to package directions.
4) Add the beans and broth to the soup pot. Raise the heat, bring to a boil, then reduce the heat to a very slow but steady simmer. Cover and cook 15 minutes. Drain the pasta and add to the soup, stirring well. Serve with grated cheese.
( NOTE: Can substitute 2-1/2 cups drained and rinsed canned cannellini beans. If so, start with Step 2)

I have never actually prepared this recipe using the canned beans, but I think Grandma might have. They turn out just fine, so go ahead & use them (unless you don't mind the wait).
Enjoy!