Clean the beans, and make sure there are no stones. Put them in a saucepan and cover them with lukewarm water; add a pinch of rock salt. Let them soak overnight (or at least 12 hours). Strain and rinse well.
Warm up two liters of water and add the beans, the rosemary and the cloves of garlic (add the garlic without peeling it). Cover and bring to boil over a low flame. Lower the flame and boil for about two hours or till tender. Salt to taste. Keep the cooking water aside.
Remove the rosemary and the garlic; put the beans through a sieve.
Put the beans into the pot with some of the water and add the tomato paste; if too thick, add some cold water. Bring to boil stirring occasionally.
Break the pasta into big pieces, add and cook over a low flame stirring often. If necessary, add more water. Season to taste with oil and black pepper.
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