Instructions: Cook noodles according to package directions, drain and set aside.

Heat oil in large sauce pan on medium heat. Saute onion, stirring until golden. Add garlic, carrots and celery and saute until tender, stirring occasionally. Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer partially covered for about 30 minutes. Stir in the beans and cooked noodles. Remove bay leaf.

Sprinkle Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.

Serve immediately.

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