Rinse the beans well, place them in a large bowl and add enough cold water to cover. Cover the bowl with plastic wrap and let the beans soak overnight.
Bring 6 cups of water to a boil, add the beans, stir well, and cook, until the beans are soft, about 1 hour. Remove about three-quarters of the beans from the water using a slotted spoon and puree; then put them back into the pot with the cooking water and remaining whole beans. Leaving a few of the beans intact will help the look and texture of the soup.
Heat the olive oil in a large pan over medium-high heat and saute the garlic and rosemary until fragrant. Season the mixture with salt and pepper and hand-crush the tomatoes into the saute pan. Bring to a simmer so the flavors marry together. Stir the tomato mixture into the beans and bring to a simmer. Cook, stirring occasionally, for about 25 minutes. Give the tomatoes a chance to break up and get into the sauce. Be patient while the soup starts thickening.
Meanwhile, cook the pasta in a pot of salted water, according to the package directions. Rinse it with a sprinkle of cold tap water right after you drain it. Put it into a large bowl, add some olive oil and stir well; this will help the pasta to stop cooking and stay separated, so it is ready when you are to be added to the soup.
When the beans are ready, serve them in individual bowls. Add some pasta, season with pepper and finish with some olive oil and Parmesan.
Recipe courtesy of Gabriele Corcos and Debi Mazar