Fill a large pot with water and bring to a boil. Add a handful of salt, followed by the pasta and boil until the pasta is al dente, 6 to 8 minutes.
Drain pasta, transfer to a large mixing bowl and lightly toss with olive oil. Set aside.
Pour oil into a large saucepan and place over medium-high heat. Add shallots and sauté for 2 to 3 minutes. Add cumin, coriander, thyme, and sage and continue to sauté for 3 to 4 minutes. Add white beans (with their juices) and roasted garlic and season with salt and pepper. Sauté mixture for 2 to 3 minutes before adding 2 cups of stock and reducing temperature to medium-low. Simmer mixture for 5 to 6 minutes. Season with salt and pepper. Pour mixture into a blender, removing the center top of the lid and replacing it with a clean towel. Once the steam has dissipated a little bit (5 to 10 minutes), blend mixture until smooth, adding a little more stock to thin the pasta sauce out, if needed.
Pour sauce over the cooked farfalle and toss together. Adjust seasonings and serve topped with minced parsley.