Heat 3-quart covered sauce pan of salted water to boiling over high heat.

Add pasta and cook as label directs.

Meanwhile, in 4-quart saucepan, cook bacon over medium heat 3 min. or until browned, stirring frequently. Add celery, onion, and carrots; cover and cook 4 to 5 minutes or until vegetables are tender, stir occasionally. Add broth, tomatoes with their juice, and water. Cover saucepan and heat to boiling over high heat.

Drain pasta; stir into broth mixture. Stir in beans and parsely; heat through. Ladle soup into 4 large soup bowls; sprinkle with Romano to serve.