Directions:

Heat oil in large saucepan over medium heat. Saute onion, stirring until pale golden, about 5 minutes. Add garlic, carrots and celery and saute until tender, stirring occasionally for about 5 minutes.

Add tomatoes (including the juice), broth, water, oregano, basil, bay leaf, and salt and pepper to taste.

Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.

Stir in the beans and cooked noodles. Remove bay leaf.

Sprinkle Parmesan cheese and chopped parsley evenly over each serving of soup; serve immediately.