Heat the oil in a large saucepan and saute the onion. When translucent, add the garlic. Saute 1 minute then add celery and carrot and cook 5 minutes. Add the beans, oregano, basil, salt and pepper to taste.
Add the tomatoes and stock and bring to a simmer. Lower heat and cook 10 minutes. Add the pasta and cook a further 10 minutes. Serve, sprinkled with Parmesan cheese and fresh basil.