Drain the soaked beans. Rinse the beans and put them into a large pot. Generously cover the beans with cold water. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce the heat to low and simmer for 90 minutes or until tender, adding more water as necessary. Remove from the heat. (Or simply use a large can of white kidney beans.)

In a soup pot, heat the oil over medium heat. Add the onion and cook for 3 minutes, or until it is beginning to soften. Add the celery and carrot and cook for another 4-5 minutes. Add the tomatoes, garlic, chicken or vegetable stock, rosemary, bay leaves, sage and chili flakes. Cook for 8-10 minutes, or until the vegetables are tender.

Drain the cooked beans, reserving some of the liquid. Add the beans to the vegetable mixture, adding some of the bean water or plain water if you used canned beans, if needed. Bring it all to a boil, skimming off any foam that forms if necessary. Add the pasta and cook, uncovered, for 8-10 minutes, or until the pasta is tender. Stir in the parsley and basil and season to taste with salt and pepper. If needed, you can add more of the reserved bean liquid to make a thick consistency.