Heat olive oil over in a soup pot over medium-high heat. Add chopped shallot and garlic and season with kosher salt to taste. Saute the shallot and garlic until shallot is translucent, stirring occasionally (approximately 2-3 minutes). See notes below for the oil-free option.
Add diced tomatoes and their juice and cook over medium heat for 5 minutes, stirring occasionally.
Add the beans and vegetable broth. Gently stir to combine.
Add rosemary sprig and bring to a boil. Once boiling, reduce the heat to a slow simmer and cook covered for 15 minutes.
Use a slotted spoon to remove the rosemary sprig and any large pieces of rosemary that many have fallen off during the cooking process.
Stir in the pasta and cook uncovered on medium-high until pasta is tender (approximately 8-12 minutes depending on which pasta brand you are using). Use 4 oz. pasta if you like more broth in your soup and up to 6 oz. if you prefer more pasta.
Continue to remove large pieces of rosemary with slotted spoon as they float to the top.
Once pasta is tender, turn off the heat and stir in fresh, chopped parsley.
Season with kosher salt and freshly ground black pepper to taste.