1. Combine the onion, celery, and oil in a medium saucepan. Cook over medium-low heat for 5 minutes. Add the tomatoes with their juices, rosemary sprig and three cups of the broth. Bring to a simmer, for 30 minutes. Discard the rosemary sprig and bay leaf. Add the remaining cup of broth and the pasta. Add the beans simmer gently until the pasta is cooked through, about 12 minutes.

2. Taste the soup and adjust for seasoning with salt and pepper. Ladle into bowls and sprinkle with cheese.