To prepare the soup, begin by soaking the dried beans and chickpeas in cold water for 6–8 hours.
Once soaked, drain the legumes and transfer them to a pot. Cover with water and cook for 30–45 minutes until tender.
When cooked, drain the legumes and place them in a bowl with a little of their cooking water. Blend with an immersion blender until smooth and creamy.
Peel and finely chop the onion. Remove the casing from the sausage and chop or break it into small pieces.
In a large pot, add the chopped onion, a drizzle of extra virgin olive oil, and a sprig of fresh rosemary. Cook over low heat until the onion softens. Once the rosemary has infused and darkened in color, remove it from the pot and add the sausage.
Brown the sausage for a few minutes, breaking it apart with a wooden spoon, then stir in the tomato paste. Cook for another couple of minutes, then pour in the blended legume purée. Stir thoroughly, season with salt to taste, and add a drizzle of olive oil.
Let the soup simmer over low heat for at least 10 minutes to allow the flavors to meld. In the meantime, cook the tubetti pasta in a separate pot of boiling salted water.
Drain the pasta once cooked and add it directly into the soup base.
Add a ladle of the pasta cooking water to achieve your desired consistency and stir well. Serve the fairytale soup hot, garnished with a drizzle of raw extra virgin olive oil and a few fresh rosemary needles.
