Venetian-Style Bean and Pasta Soup

Ingredients

• 1 teaspoon dried rosemary
• 1 pound dried borlotti (cranberry) beans
• 2 celery ribs
• 2 medium carrots
• 5 large garlic cloves
• ¼ cup fresh flat-leaf parsley
• 1 roughly 3- by 2-inch piece Parmigiano-Reggiano rind
• + 6 more ingredients
• • ¾ pound dried ditalini or other small tubular pasta
  • 10 cups water
  • 10 tablespoons extra-virgin olive oil
  • ¼ teaspoon black pepper
  • 2 medium onions
  • 1 ¾ teaspoons salt

Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes. Remove from heat and let stand, covered, 1 hour. (Do not drain beans or discard soaking liquid.) Heat 1/4 cup oil in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then ...

View full recipe at Epicurious