Peel and chop carrot; chop celery and onion into small pieces. Drain and rinse beans; mince garlic and rosemary. Chop parsley.
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, 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, and grapes on the side.