In a large saucepan combine the stock and tomatoes and bring to a simmer. Add macaroni, beans, onion, carrot, capsicum, oregano, thyme and bay leaves and simmer until macaroni is tender, about 10 minutes.
Remove bay leaves and season with salt and pepper. Serve in bowls, sprinkled with Parmesan.
Tasty soup. I cooked the macaroni separately since I was planning on eating this over several days and didnt want the soup to all be absorbed by the macaroni. I add it before serving. I cooked mine for longer than the 10 minutes as the carrots were still pretty hard at 10 minutes - 08 Oct 2015