Instructions: Soak the beans overnight in cold water. Drain beans and rinse. Place beans in a large stew pot along with the herbs, whole garlic cloves, 3 tablespoons of the oil, and water. Bring the beans to a boil, reduce heat to simmer, cover and cook until beans are tender - about 1 1/2 hours.

Meanwhile, heat remaining 6 tablespoons of oil in a small skillet Add the minced garlic and stir for 1 minute. Stir in the tomato paste, cayenne pepper flakes, and rosemary. Season with salt and pepper. Add sauce to cooked beans and stir well.

Pass soup through food mill, return to stew pot, and cook over low heat until thickened slightly.

Cook ziti in a pot of boiling, salted water until al dente. Drain and add to soup. Cook 15 minutes more before serving.

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