First, cook the pasta according to the package directions. Drain and set that shit aside.While that's boiling, make the Rosemary Garlic Oil. In a small saucepan, warm the olive oil over a medium-low heat. After about a minute, add the rosemary with a pinch of salt. When you see small bubbles start appearing around the rosemary leaves add the garlic and turn the heat to low. DO NOT BURN THE GARLIC. You fuck this up that shit is on you. We love garlic but burnt garlic will ruin anything, so keep the pot at a low, slow heat for about 5-8 minutes. We're tryna infuse all that flavor into the oil, not cook the goddamn garlic so just stir and keep it below a simmer. Once the whole kitchen smells fucking delicious, turn off the heat and let that sit.NOW let's start on the main event. Warm up a large stock pot over a medium heat and add a tablespoon of olive oil to the bottom. Once that shit is warmed up, add the onion and sauté them around for about 5 minutes until they start to look translucent. Add the celery and carrots and cook for another 5 to help them veggies soften up.Stir in the tomato paste and break it up so you don't get a depressing clump of paste in your soup. Now add the can of diced tomatoes, 2 tablespoons of fresh rosemary, salt, garlic, beans, and veggie broth. Let that big pot of motherfucking flavor come to a simmer and stir it every now and then for like 15-20 minutes, so the flavors develop and everything softens up.Once at least 15 minutes has passed, stir in the nooch, parsley, vinegar, and some black pepper and turn off the heat.  You could add the cooked pasta now if you want but we like to blend 2/3 of the soup with a stick blender, right in the pot, so that it breaks down the beans and makes a creamy as hell broth. Then we add the pasta. Your call tho. Either way, taste it and see if you want more garlic or whatever.Serve it up and top each bowl with some extra black pepper and a drizzle of that Rosemary Garlic oil. Keep that oil on the table because people are def gonna want more.To save the extra oil, drain all the chopped rosemary and garlic away and store the remaining oil in a container with a tight-fitting lid in the fridge. It will keep for at least a month. Throw it in more soup, over some roasted potatoes, or just dip some fucking bread in it.