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1
Cover the beans with water, and add the baking soda, half the celery stalk and the bay leaf.
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2
Soak them for 24 hours.
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3
Drain and rinse well.
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4
Place in a pot and add cold water to two inches above the beans.
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5
Add the rest of the celery, the onion, tomatoes, and 1 tablespoon of olive oil.
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6
Bring to a boil, then reduce heat and simmer until the beans are tender, about 1 hour 20 minutes.
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7
Bring a large pot of lightly salted water to a boil.
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8
Meanwhile, drain the beans, reserving 1 cup of the cooking liquid.
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9
Discard the celery, onion, and bay leaf.
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10
In a soup pot over low heat, saute the garlic in 1 tablespoon of the olive oil for 1 minute, add 2 tablespoons parsley, and continue to saute until garlic is light brown, 1 or 2 more minutes.
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11
Add the beans and 1/2 cup of their cooking liquid, mashing a few beans with a fork to give the soup body.
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12
Bring to a simmer.
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13
When the water has reached a boil, add the pasta and cook for half the time called for on the package.
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14
Drain the pasta and add it to the beans, reserving the cooking water.
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15
Raise the heat under the soup pot to medium and cook until the pasta is al dente, adding enough reserved pasta water or bean cooking liquid to make a thick broth.
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16
Ladle into bowls, garnish with parsley and pepper, and drizzle with remaining 1 tablespoon olive oil.
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17
Serve immediately or the pasta will absorb the broth.
