Cook macaroni, al dente (it will cook further in soup), drain, reserve water. In heavy guage sauce pot or Dutch oven, cook onion and garlic until transparent in olive oil. Add tomatoes, beans, parsley and pepper. Bring to a boil over medium heat. Lower heat, add macaroni, simmer and stir frequently for about 20 minutes. Use reserved macaroni water, if necessary, to prevent sticking if too thick. Serve with grated Parmesan or Romano cheese. Sometimes I like mine with shredded cheddar.