Put beans in a saucepan and cover with 1 litre of cold water. Bring to the boil, reduce heat and simmer for 30-40 minutes or until tender. Drain, reserving ½ cup of cooking water. Transfer half the beans to a food processor with the reserved cooking water and puree. Set aside.
Meanwhile, heat oil in a large heavy based saucepan over medium heat. Cook onion and celery for 4-5 minutes or until softened. Add garlic and stir for 2 minutes without browning garlic. Add rosemary and Prodivore d'Italia Paste and stir to combine. Pour in stock and tomatoes, increase heat and bring to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
Add pasta to soup stirring regularly for 15 minutes or until al dente.
Stir in pureed beans and whole beans, heat through. Season to taste and serve drizzled with oil and parmesan.
Using an oiled tablespoon or cup measure for the paste, allows the paste to slide out cleanly.