After soaking beans, cook in stock, water, with whole carrot, celery and half onion; garlic, rosemary, thyme, bay leaves until cooked half way. Add salt to taste.
Add the rest of the chopped and minced vegetables to some olive oil in a saute pan and cook to fragrant. Meanwhile remove whole vegetables from beans and stems from herbs. Add sauted vegetables to soup with tomatoes. Serve by placing cooked pasta in warm bowls and garnishing with parmesan.