Boil water for the pasta. When the water boils, add salt, and cook the pasta until it's al dente; drain.

Wash and drain the beans in a colander. Purée beans and vegetable broth together in a blender until creamy.

In a medium-sized skillet over medium heat, warm the olive oil. Add the garlic and rosemary, and sauté for a minute to flavor the oil. Remove garlic and rosemary from the oil, and add the oil to the cannellini purée; purée in the blender until smooth.

Toss purée with the drained pasta; add the strips of smoked salmon, and toss again. Sprinkle with plenty of minced marjoram to taste, and serve immediately.