In a large stockpot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until soft.
Reduce heat and stir in passata, water, parsley, basil, oregano, salt, cannellini beans, haricot beans and Parmesan. Simmer 1 hour.
Cook macaroni according to packet instructions; drain. Stir into soup.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.