Step 1Heat olive oil in a large pot. Add diced onion and cook over a medium-high heat until lightly browned. Dice the next 3 vegetables, adding each as it is prepared, then add stock and 1 cup water. Add beans and heat mixture to a simmer.
Step 2Stir in macaroni. Add bay leaves and rosemary (if using) and simmer for 20-30 minutes until vegetables and pasta are tender. If soup looks too thick, gradually add more water.
Step 3Add tomatoes and juice. Pour into bowls to serve or reheat when required.
Top with chopped parsley, grated parmesan and a dribble of extra olive oil. Serve with Italian-style bread.