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.