Saute the carrots, celery, onions and garlic in hot olive oil in a large skillet. Add the oregano, basil, 1/2 tsp. salt and 1/4 tsp. pepper and the bay leaf. Cover and cook over low heat about 1/2 hour. Add half the tomatoes, cover and cook 10-15 minutes. Meanwhile, cook the macari in boiling salted water until just barely tender. Combine the beans, cooked vegetables and macaroni in a large pot. Add water to reserved bean and tomato liquids to equal 1 cup; add to pot with remaining tomatoes. Simmer another 10-15 minutes, stirring occasionally and adding more salt and pepper if necessary. Remove bay leaf before serving with the Parmesan cheese. Serves 6-8. *This would equal approximately 3/4 cup dried beans; soak and cook according to package directions. Note: Navy or pea beans work equally well. Posted to MC-Recipe Digest V1 #238 Date: Wed, 09 Oct 1996 12:28:00 EDT From: colorado-pegg@juno.com (peggy g seevers)