Combine the beans, water, garlic cloves and bay leaves in a large pot. Bring to a boil.
Reduce to a simmer and cook until beans are tender.
Alternatively, you can cook the beans in a pressure cooker. Drain beans and discard garlic and bay leaves.
In a large pot, heat oil. Add onions, celery, carrots and chopped garlic.
Saute for a few minutes until vegetables start to soften and onions become translucent.
Add the crushed tomatoes, diced tomatoes, 1 cup water and broth. Bring to a boil.
Add cooked beans and bring to a boil again.
Add pasta and cook for 5 minutes.
Reduce heat to a low boil and add herbs, salt and pepper (undersalt it a little since cheese will later be added).
Cook for another 7-8 minutes, until pasta is done.
Turn off heat and add cheese. Stir well and adjust salt and pepper, if necessary.
To serve, ladle into a bowl. Garnish with more grated cheese and parsley.