Ingredients.

1. Soak the beans in 1.75 liters of water and leave overnight.

2. Separate the rosemary leaves and RUB them in order them in a mortar, and then very finely chop.

3. Finely chop the onion and saute until transparent in olive oil in a deep frying pan with a heavy bottom, add the chopped garlic and cook one minute. Add the tomato puree and rosemary and heat one more minute. Then add the beans along with the liquid in which it was soaked. Bring to boil, remove the heat to low, cover with lid, leaving room for steam, and cook about an hour until tender beans.

4. Add salt and pepper to taste, pour half the soup into a separate pot, beat with a blender to obtain a homogeneous soup and return it to the pan with the remaining half of beans. Bring to a boil, add the pasta and cook on slow heat for another 10-12 minutes until cooked pasta, stirring occasionally. Serve with shavings of cheese.