Put the beans in a bowl the day before and pour twice as much cold water over them. Let it soak for 12 hours (ideally overnight).
The next day, peel and cut the onions into eighths. Skin the garlic, finely chop. Peel the carrots and cut into 1 cm cubes. Wash the zucchini, remove the stems and flowers and cut into cubes the same size as the carrots. Cut the cabanossi into slices
Pour the swollen beans through a sieve, drain well and collect the water. Pour the bean water into a measuring beaker and fill it up with vegetable stock up to 1200 ml. In a large saucepan, sauté the onions, garlic and rosemary sprigs in the olive oil. Deglaze with the bean water stock, add the beans, add a little salt and pepper, put the lid on the saucepan and simmer over a medium heat for 70 minutes.
After 55 minutes add the canned tomatoes, carrots, sausage and pasta and after another 10 minutes add the zucchini cubes and tomato paste. Then simmer for the remaining 5 minutes and finally season with salt, pepper and sugar. Beans, vegetables and noodles should be cooked with a slight bite. But if it is not soft enough, you can extend the cooking time by approx. 5 minutes (but then keep an eye on the pasta, they will swell too much). If the soup is not consumed whole, it can be frozen well. However, the noodles then absorb a lot of the liquid. If you don't want it to be so compact, you would have to add some more broth and possibly chopped tomatoes when heating.
Before serving, chop a few leaves of basil, sprinkle the soup with it ....... then enjoy it and warm up on it ... ;-))