Soak beans overnight in cold water, rinse and drain. In large saucepan, saute the onion, garlic, carrot and celery until onion is golden. Add bay leaf, rosemary, parsley, tomatoes, vegetable stock, and beans; season with pepper. Simmer for 1 1/2 hours, until beans are tender. Add small pasta and simmer until pasta is cooked, adding more water if necessary. Serve sprinkled with shredded parmesan cheese.
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