Heat the oil in a large pot, add onions, garlic, ginger, carrots and celery, cook for 5 minutes, stirring often. Stir in zucchini, tomatoes, stock and water. Bring to the boil, reduce the heat to low, cover and simmer for 15 minutes, or until the vegetables are soft and the soup has thickened.
Add the macaroni, and cook for 5 minutes (make sure the macaroni doesn’t stick to the bottom of the pot).
Stir in the cannellini beans, and cook for a further 5 minutes.
Spoon into serving bowls, with crusty bread on the side.