Add 1/4 cup olive oil to a large, heavy pot.
Place pot over medium heat.
When oil is hot and shimmering, add onion. Sauté until softened, about 10 minutes.
Add garlic. Cook for 1 minute.
Add tomatoes, crushing the tomatoes gently with you hands. Cook for 6 to 7 minutes, stirring frequently.
Add chicken stock. Increase heat to high.
When the liquid comes to a boil, add 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Partially cover pot and adjust heat to maintain a medium simmer. Simmer for about 1 to 1 1/2 hours, stirring occasionally.
Taste. Add more salt and pepper, to taste, if needed.
Add beans. Reduce heat to a bare simmer.
Prepare pasta according to package directions.
Drain thoroughly, then spoon some pasta into soup bowls.
Ladle soup over the pasta.
Scatter a small bit of parsley and grated cheese on top.
Drizzle each bowl with a teaspoon of extra virgin olive oil.
Serve hot.