Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, carrots and celery and cook for 2 minutes or until softened slightly. Add the tomatoes, stock, basil, parsley and some salt and pepper to taste. Bring to a boil and simmer, partially covered, for 20 minutes. Add the pasta and beans and cook for 8–10 minutes or until the pasta is tender. Serve the soup sprinkled with freshly grated Parmesan cheese if desired.

*Note: this soup thickens with time, as the pasta absorbs liquid. If desired, remove about one cup of the soup, puree it in a blender and add it back to the soup before serving.