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DIRECTIONS

Slowly warm the extra virgin olive oil with 2 tablespoons rosemary and 2 garlic cloves until the garlic begins to color, about 3 minutes. Turn off the heat and set aside until needed.
Cover the beans with boiling water and set aside while you prepare the rest of the ingredients.
Heat the oil with 1 tbsp rosemary in a soup pot over medium heat. Add the onion, carrots, and celery and cook until the onion is softened and starting to color in places, about 10 minutes. Stir in the garlic and parsley and cook for a few minutes more. Drain the beans and add them to the pot along with the tomatoes and 3 quarts water. Bring to a boil, lower the heat, then simmer, covered, until the beans have begun to soften, about 1 hour. Add 2 teaspoons salt and continue cooking until the beans are completely tender, another 30 minutes or so.
Puree half the soup to give it some body-or leave it thin. (For a thicker smooth soup, puree all of it.)
Cook the pasta in boiling salted water, then drain. Strain the rosemary oil. Ladle the soup into bowls and add some pasta to each. Drizzle some of the oil over each bowl and add pepper to taste. Cover with thin shavings of Parmesan.
White Bean and Pasta Soup with Sage
Sage is another fine herb with white beans. Replace the rosemary with 2 tablespoons chopped sage or 1 tbsp dried and add 1/4 teaspoon red pepper flakes. For garnish, fry 12 fresh sage leaves in 1/4 cup olive oil until they darken. Serve them floating on the soup and the remaining oil drizzled over the top.
White Bean and Pasta Soup with Greens
Remove and discard the stems from 1 bunch of chard, spinach, mustard greens, or kale. Coarsely chop the leaves and sauté in a little olive oil with a little chopped garlic and a pinch of red pepper flakes until tender. Add a little water to the pan if it's dry and the greens aren't done. Times will vary, so taste them. Season with salt and stir into the soup just before serving.