In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent. Add 1 tsp salt, carrot, celery and eggplant/ zucchini. If you use zucchini, add it with the green pepper. Mix well. Add oregano, black pepper, stock, puree, cooked beans and wine. Cover and simmer 15 minutes. Add tomatoes and remaining salt. Keep at the lowest heat until 10 minutes before you plan to serve. Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender. Serve immediately, topped with parsley and parmesan.