Any bean will work in this pasta and bean soup, but tubed pasta or shells make for the best mouthfuls.
Cover beans with cold water in a large bowl. Transfer to the refrigerator, and let beans soak 8 hours (or overnight). Drain.
Heat 2 tablespoons oil and the butter in a large pot over medium-high heat until butter is melted. Add onion, celery, and crushed garlic; cook, stirring, until softened, about 5 minutes. Stir in beans, chile, rosemary sprig, and bay leaf.
Gradually stir in 8 cups stock. Bring to a boil. Reduce heat to medium-low; cover. Simmer soup until beans are tender, 1 1/2 to 2 1/2 hours (time varies depending on bean).
Process carrot, minced garlic, parsley, and remaining 1/4 cup plus 2 tablespoons oil in a food processor until vegetables and herbs are finely chopped.
Stir the Swiss chard and pasta into soup. Cook until pasta is al dente, 8 to 10 minutes. If soup seems too thick, thin with remaining cup stock to desired consistency. Discard bay leaf. Season soup with salt and pepper. Stir in carrot mixture, and garnish with chopped rosemary.
Italian risina beans have a nutty flavor. Navy beans are a fine substitute. Either will need to soak for eight hours, so plan accordingly.