1 14.5 can Roma tomatoes, Italian, or fresh Roma tomatoes
2 14.5 cans vegetable broth, or chicken or beef broth
1 1/2 cup water
1/2 tsp oregano, dried
1/2 tsp basil, dried
1 bay leaf
salt, to taste
black pepper, to taste
2 12 oz cans cannellini beans, or white northern beans, rinsed
1/4 cup Parmesan cheese, freshly grated
1/4 cup parsley, fresh, chopped
Cook noodles according to package directions. Drain and set aside.
While noodles are cooking, heat oil in large saucepan over medium heat. Sauté onion, stirring until pale golden, about 5 minutes. Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 minutes. Add tomatoes and reserved juice, both, water, oregano, basil, bay leaf and salt and pepper to taste. Bring to a boil; reduce heat and simmer, partially covered for about 30 minutes. Stir in the beans and cooked noodles.
Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on the soup prior to serving.