Place 4 Tbsp of olive oil in a large, deep saucepan or casserole and turn the heat to medium. A minute later, add the onion and half the garlic; cook until the onion softens, about 5 minutes, stirring occassionally.

Add the rosemary, beans, and tomatoes, and cook, stirring and mashing the tomatoes with your spoon, until the mixture is warm and the tomatoes begin to break down, about 10 minutes.

Add 6 cups of stock or water and a good amount of salt & pepper. Raise the heat to med-high and bring to a boil. Turn the heat to med-low and cook simmering for 10 min, stirring occassionally. (You may prepare the soup in advance up to this point. Cover, refridgerate for up to 2 days, and reheat before proceeding).

Add the pasta, along with additional stock or water if necessary. Simmer until the pasta is nearly tender, 10 minutes or so. Add half the parsley and the remaining garlic and cook another 5 minutes, until the pasta is well done but not mushy.

Sprinkle with the remaining parsley and drizzle with the remaining olive oil. Serve, passing the cheese at the table.