2 c cranberry beans
 6 c cold water
 1/2 c dry white wine
 2 c beef stock
 4 1/2 c chicken stock
 3 cloves garlic, crushed
 1 tbs tomato paste
 2 tbs chopped parsley
 1 c tubetti pasta, not cooked
 1/3 c grated Parmesan cheese
 Place the beans and the cold water in a 6-qt pot and bring to a boil.  Cover
 the pot and turn off the heat (leave the pot covered on the very burner you
 used).  Allow to stand 1 hour.  Drain the beans and return to the pot.  Add
 the wine and the stocks and bring to a boil, cover and simmer gently for 30
 minutes.  Strain out half the beans and puree.  Return the pureed beans to
 the pot.  Add the garlic, tomato paste, parsley, and the raw tubetti pasta
 and simmer gently, uncovered, for 25 to 30 minutes or until the pasta is very
 tender and the soup is thick.  Stir the soup regularly to prevent the pasta
 from sticking to the bottom of the pot.  Stir in the 1/3 c of Parmesan
 cheese.  Garnish with chopped parsley, a drizzle of olive oil, and grated
 Parmesan cheese.