Peel and finely chop carrots. Finely chop celery and onion. Rinse and drain beans and mince garlic.
Heat the oil in a large pot over medium heat, then add onions, carrots, and celery, and saute 5 minutes, until starting to soften.
Add the garlic, minced rosemary, and oregano, and saute one minute more.
Pour in the broth, tomatoes, and beans, then cover and simmer ten minutes.
Add macaroni noodles and simmer uncovered about 7 more minutes, until pasta is just cooked.
Stir in parsley, taste, and adjust salt and pepper as needed.
Serve hot with a sprinkle of cheese on top.