Pasta and Bean Soup2

1 cup dry white beans
1/3 cup Italian canned peeled tomatoes, broken by hand
3 1/2 oz soy sausage
1 extra virgin olive oil
1 large onion, chopped
1 medium potato, small cubes partially cooked
2 cloves garlic, chopped
2 carrots, finely chopped
1 celery stalk, finely chop
1/4 cup dry white wine
4 whole basil leaves
1 pinch oregano
3/4 cup (6 1/2oz) small penne partially cooked
1 salt
1 fresh ground black pepper
21cups (7 pints) hot vegetarian broth
parmesan-cheese

Soak the dry beans in cold running water for 12 hours or more. Then take them out of the water and cook in plenty of fresh cold salted water for 2 hours over medium heat. Make sure they are soft. Heat the oil in a large saucepan and sauté the onion first, and then the garlic over medium heat until transparent. Add the celery and carrots, and cook until the carrots are soft. Add the beans with their juice, add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper. Cook over a low heat for 5 minutes. Add the partially cooked pasta and continue simmering over low heat until the pasta is al dente. Let stand for 10 minutes before serving. Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.