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1
Sort, rinse and soak the beans overnight in enough water to cover them by two inches.
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2
Alternatively, quick-soak the beans by boiling them for 5 minutes in the same amount of water.
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3
Remove from heat and let stand, covered, for an hour.
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4
Heat the olive oil in a skillet and saute the garlic until it is golden brown.
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5
Remove the garlic with a slotted spoon.
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6
Add the chopped onion to the oil and saute gently until soft but not browned.
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7
Add the chopped tomato and rosemary and cook gently for 2 minutes.
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8
Drain the beans and put them into a large, heavy pot together with the sauteed ingredients.
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9
Add 5 cups of water and 5 cups of stock and bring to a boil.
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10
Turn down the heat until the liquid barely simmers, using a metal heat dispersion plate if necessary.
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11
Cook for about 2 hours, stirring occasionally, or until the beans are tender but not mushy.
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12
Strain the cooked beans, reserving the liquid.
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13
Puree half the beans in a food processor or grind them through the finest disk of a food mill.
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14
Return the pureed beans and 2 1/2 cups of cooking liquid to the pot and stir to combine.
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15
Add the cooked whole beans and correct the seasonings, adding salt and pepper if desired.
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16
Cover the pot and adjust the heat so the soup barely simmers.
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17
Cook the noodles in rapidly boiling water until barely tender.
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18
Drain.
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19
Divide the noodles among the individual soup bowls, reserving half if second helpings are to be served.
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20
Ladle the hot soup over the noodles and serve at once.
