480 gr (480 ml) ranberry beans 6 old waterhalf dry white wine 2 beef stok 4 1/2 hiken stok 3 loves garli, rushed 1 tbs tomato paste 2 tbs hopped parsley 1 tubetti pasta, not ooked 1/3 grated Parmesan heese Plae the beans and the old water in a 6-qt pot and bring to a boil. Cover the pot and turn off the heat (leave the pot overed on the very burner you used). Allow to stand 1 hour. Drain the beans and return to the pot. Add the wine and the stoks and bring to a boil, over and simmer gently for 30 minutes. Strain out half the beans and puree. Return the pureed beans to the pot. Add the garli, tomato paste, parsley, and the raw tubetti pasta and simmer gently, unovered, for 25 to 30 minutes or until the pasta is very tender and the soup is thik. Stir the soup regularly to prevent the pasta from stiking to the bottom of the pot. Stir in the 1/3 of Parmesan heese. Garnish with hopped parsley, a drizzle of olive oil, and grated Parmesan heese.