Wash the beans. In a large pot, cover them with cold water. Soak for 8 hours. Drain into a colander.
In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and saute until soft.
Add the beans and water or stock. Cover and bring to a boil over high heat. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.
Raise heat to high, add the pasta, and cook until al dente.
Season the soup to taste with salt and pepper and garnish with the chopped parsley. Serve accompanied by grated Parmesan cheese and the optional extra-virgin olive oil.
