Vince's Pasta Fagioli

Saute in 1/2 Cup Olive Oil 3 Tablespoons Garlic, chopped fine and 4 stalks celery and leaves.
Brown 2 lb Loose Hot Sausage - Add Garlic and Celery
Add:
8 Oz Chicken Base or 4 Cans Chicken Broth
2 Gallons Water
2 - 8 oz Cans Tomato Sauce or Puree
1 Lb Dry Great Northern White Beans (soak overnight in cold water)
or
2 Cans Great Northern White
1/2 Cup Parmesan or Romano Cheese
Add Spices: Oregano, Basil, Salt, Pepper to taste
Simmer 2 Hours

Cook 1 lb Ditalini Pasta until tender and add to soup - Simmer 10-15 Minutes

Sprinkle Parmesan or Romano Cheese on top before serving

Yield: 2 Gallon