Traditional Pasta e Fagioli

Name: Traditional Pasta e Fagioli
Ingredients: 3 cups dried small white beans, such as risina or navy; 1/2 cup extra-virgin olive oil; 2 tablespoons unsalted butter; 1 large onion, cut into 1/4-inch dice; 1 celery stalk, cut into 1/4-inch dice; 4 garlic cloves (2 minced, 2 crushed); 1 small dried red chile, crumbled; 1 small sprig fresh rosemary, plus more, finely chopped, for garnish; 1 bay leaf (preferably fresh); 8 to 9 cups homemade or low-sodium store-bought chicken stock; 1/4 cup shredded peeled carrot; 1/4 cup chopped fresh flat-leaf parsley; 1/2 bunch Swiss chard, stemmed and thinly sliced crosswise (3 cups); 2 cups small pasta shells; Coarse salt and freshly ground pepper