Cook cannellini and kidney beans:
Put beans in a large pot and cover with water by about two inches. Add one tsp salt.
Add to a cheesecloth:
2 bay leaves
2-3 sprigs fresh herbs (rosemary, thyme, oregano, parsley, or others)
3 cloves garlic, smashed
Tie this closed and place it in with the beans.
Bring to a boil over high heat, then reduce to a simmer. Cover and cook until the beans are tender, but not splitting, about 1 hour to 1 hour 15 minutes. Add water if needed during the cooking process.
Reserve beans and 3 cups of liquid for soup.
Discard herb bundle.
Preheat oven to 425 degrees.
Toss fennel, celery, and carrots in a bowl with the olive oil until well coated. Season generously with salt and pepper. Spread on a foil lined baking sheet. Roast, tossing after ten minutes and every five minutes thereafter until vegetables are lightly browned and tender when pierced with a fork. Let cool at least 15 minutes, then transfer to the pot with the beans and liquid.
Drop tomatoes into boiling water until they start to split. Remove from water and run quickly under cold water to cool. Peel and core, then coarsely chop tomatoes and add to pot. Add rosemary to the pot. Bring soup to a boil, then reduce heat and simmer about 40 minutes, stirring occasionally. Thin with water if desired.
Stir in cooked pasta, most of the parsley, 1/2 the parmesan cheese, and salt and pepper to taste. Cook a few minutes, then ladle into bowls and sprinkle with remaining parmesan cheese and parsley.
Fine Cooking, December 2003