If you're pressed for time, you can sub 1 1/2 cups canned beans for the dried. There's no need to precook the canned beans—just drain and rinse them before adding them to the onions.

　　

Ingredients

Makes 6 servings

　　1 cup (8 ounces) dried cannellini (white kidney) beans, picked over and rinsed

　　1 tablespoon plus 1 teaspoon kosher salt, plus additional for boiling pasta

　　4 tablespoons olive oil

　　8 ounces sweet Italian sausages, casings removed

　　1 small onion, finely chopped (about 1 1/3 cups)

　　10 cloves garlic, minced (about 1/4 cup)

　　1 sprig fresh rosemary

　　4 cups chicken stock or low-sodium chicken broth

　　3/4 teaspoon freshly ground black pepper

　　8 ounces tubetti, ditalini, or other small tubular pasta

　　

Step 1

In medium bowl, combine beans and cold water to cover by 2 inches. Cover tightly and refrigerate at least 8 hours or overnight.

　　

Step 2

Drain beans. In medium saucepan over moderately high heat, combine beans, cold water to cover by 1 inch, 1 tablespoon salt, and 2 tablespoons olive oil. Bring to boil, then reduce heat to low and simmer, partially covered, until tender, about 90 minutes. Drain and set aside.

　　

Step 3

In large pot over moderately high heat, bring 6 cups salted water to boil.

　　

Step 4

Meanwhile, in medium saucepan over moderate heat, heat remaining 2 tablespoons olive oil until hot but not smoking. Add sausage and sauté, breaking up with wooden spoon, until brown, about 6 minutes. Add onions and sauté until translucent, about 5 minutes. Add garlic, rosemary, beans, stock, pepper, and remaining 1 teaspoon salt and bring to simmer. Reduce heat to moderately low and simmer, uncovered, until heated through, 3 to 5 minutes.

　　

Step 5

Cook pasta in boiling water until just tender, about 8 minutes. Drain well, stir into soup, and serve.