Popular in Italian communities and restaurants throughout New England, this can be made with many different shapes of pasta.
Soak beans overnight in cold water. (Drain or not, as you prefer.) Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onion and garlic in fat until tender. Add beans, potato, oil, water, tomatoes, and reserved salt pork. Cover and simmer 2 hours. Season with salt and pepper. Add macaroni and cook 5 to 10 minutes longer. Garnish with chopped parsley.