1 pound dried beans, such as kidney beans, cannellini beans, or chickpeas, soaked overnight in salted water 2 stalks celery, halved1/2 pound small pasta, such as ditalini, small shells, or orzoPlace beans in a large pot and cover with lightly salted water by at least 2 inches. Add garlic, onion, carrots, celery, and rosemary or sage. Cover and bring to a boil over high heat.
Measure out 4 cups of cooked beans, setting the remaining beans aside. Combine the 4 cups of beans with 3 cups bean-cooking water and blend until completely smooth. Transfer bean soup to a heatproof container and add reserved cooked beans. In a small pot of salted boiling water, cook pasta until just short of al dente . Drain and chill under cold running water. Let drip dry, then transfer to a container. Drizzle with a small amount of olive oil and toss to lightly coat.
When ready to serve, ladle soup into a saucepan and bring to a simmer, thinning with water and seasoning with salt as necessary. Spoon in a generous amount of pasta and simmer until warmed through. Serve right away, drizzling fresh olive oil on top and a generous grinding of black pepper. Soup and pasta can be refrigerated separately for up to 3 days.
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