- 1 16-ounce package dried Great Northern beans (about 2 1/2 cups)
- 16 cups (or more) water
- 5 garlic cloves, unpeeled, plus 3 garlic cloves, peeled, chopped
- 1 celery stalk, cut in half
- 5 tablespoons olive oil
- 2 medium onions, chopped (about 3 cups)
- 1 14 1/2-ounce can diced tomatoes in juice
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon celery salt
- 3/4 cup tubettini or elbow macaroni (about 6 ounces)
- Place beans in large pot. Add enough cold water to cover beans by 3 inches. Let stand overnight.
- Drain beans well. Return to pot. Add 16 cups water, 5 unpeeled garlic cloves, and celery stalk. Bring mixture to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally.
- Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and 3 chopped garlic cloves and sauté until golden brown, about 10 minutes. Add tomatoes with juices, rosemary, sage, and celery salt to mixture, stirring to combine.
- Add vegetable mixture to bean mixture in pot. Simmer soup until beans are tender, about 45 minutes.
- Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Add cooked pasta and remaining 3 tablespoons olive oil to soup, stirring to combine. Thin soup with more water, if desired. Season soup to taste with salt and pepper and serve.