Soak the beans in plenty of cold water overnight. Peel and slice the onions. Wash the rosemary, dab dry, put some stems aside for garnishing. Pluck the remaining rosemary from the stems and chop finely. Heat 4 tablespoons of oil in a saucepan.
Fry the onion slices, bay leaf and chopped rosemary for 1-2 minutes, except for a little bit for sprinkling. Put the beans in a sieve and rinse. Add stock and beans to the onions, cover and simmer for 2-2 1/2 hours, stirring occasionally. Cook pasta in boiling salted water according to package instructions. When the beans are cooked, remove about 2/3 with a skimmer. Puree the rest briefly. Drain the noodles and let them drain. Add to the soup with the beans. Season with salt, pepper, 1 pinch of sugar and vinegar. Serve the soup, sprinkle with chopped rosemary and garnish with rosemary sprigs.
Puree the rest briefly. Drain the noodles and let them drain. Add to the soup with the beans. Season with salt, pepper, 1 pinch of sugar and vinegar. Serve the soup, sprinkle with chopped rosemary and garnish with rosemary sprigs. Sprinkle with 1 teaspoon of olive oil each. Serve with wholemeal baguette
Waiting time 12 hours