After soaking the kidney beans in water overnight, wash and place in a pot with 4 cups of water. Bring to a boil, reduce heat and simmer covered about 1½ hours until the beans are tender. In another pan, cook the garlic and celery over medium heat until golden, then add the tomatoes and chicken broth. Cook about ten minutes, stirring frequently, then add everything to the bean pot. Bring the bean pot back to a boil, drop in the pasta and cook al dente. Serve piping hot with grated parmesan cheese on the side.
