Soak the beans in 4 liters of water overnight.

Remove about 1 liter of the water.

Sauté, the onion in a little olive oil and add it and the other ingredients to the stock pot. Put over low heat, cover and simmer for 3 hours.

Remove from heat and with a potato masher, mash the beans until only about 1/3 remain unmashed. Return to heat and bring to a slow boil. Add the macaroni. Cover and cook for 30 minutes until macaroni is tender. Salt to taste.

Serve into bowls topped with freshly grated Parmesan cheese, preferably Peccarino.

Per serving: 4892 Calories (kcal); 23g Total Fat; (4% calories from fat); 299g Protein; 895g Carbohydrate; 24mg Cholesterol; 3790mg Sodium Food Exchanges: 56 Grain(Starch); 16 1/2 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates