In a large pot or Dutch oven, combine the washed kidney beans and 2 quarts of water.
Bring to a boil over high heat, then reduce the heat to a simmer.
Cook for 30 minutes.
Add the chopped carrots, onion, celery, sliced garlic, olive oil, bay leaf, basil, and rosemary to the pot.
Stir to combine, return to a simmer, and cook for at least another 30-45 minutes, or until the beans are completely tender.
Carefully transfer about half of the soup (beans, vegetables, and broth) to a blender.
Blend until smooth and creamy, then pour the purée back into the pot. Alternatively, use an immersion blender directly in the pot to blend about half the contents.
Stir the tomato paste into the soup until fully incorporated.
Season generously with salt and pepper to your liking.
About 15-20 minutes before you're ready to serve, bring the soup back to a gentle boil.
Add the broken fettuccine pieces, stirring occasionally to prevent sticking. If the soup is too thick, add a splash of boiling water or more broth to reach your desired consistency.
Cook until the pasta is al dente, about 8-10 minutes.
Remove the bay leaf and serve immediately in warm bowls.
Garnish each serving with a generous sprinkle of grated Parmesan cheese, a few cracks of fresh black pepper, and a final, luxurious drizzle of high-quality olive oil.
Stir in a few handfuls of fresh spinach or kale during the last 5 minutes of cooking for an extra boost of nutrients and color.
