In a large saucepan, sauté bacon over medium heat. When fat starts to render, add carrots and celery and sauté, 5 to 7 min. Add garlic and cook until fragrant, about 1 to 2 min. longer. Stir in basil and oregano.
Cut stewed tomatoes into smaller pieces in can. Add tomatoes and their juices, beans and chicken stock to saucepan. Bring to a simmer. Season with salt and pepper.
Add macaroni and cook until cooked through but still firm, about 6 min. Transfer soup to bowls and serve with Parmesan sprinkled overtop.
Spoon or fork? Either one works for this thick and hearty soup.