Heat the oil in a frying pan. Add the carrots, celery and leek, and season well. Fry for 6 to 8 minutes over medium heat. When all the ingredients are softened add the tomato purée and garlic. Cook for another 3 minutes.
In a separate bowl, chop the tomatoes, transfer them to a saucepan with broth, as well as add the beans, bay leaf, spices and the mixture of vegetables and tomato puree. Bring to the boil.
Turn down the heat a little and add the pasta, also remove the bay leaves and cook everything for another 6-8 minutes.
When the soup is ready, pour it onto plates. Sprinkle grated cheese and a little olive oil on top.
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