1 tablespoon olive oil, plus more for garnish
1 onion, finely chopped
1 carrot, sliced 1/4-inch thick
2 cloves garlic, minced
2 cups chopped zucchini and/or yellow squash
1/4 small head cabbage, halved lengthwise and shredded
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
1 can (14 1/2 ounces) diced tomatoes in juice
Coarse salt and freshly ground pepper
1 can (19 ounces) kidney or garbanzo beans, drained and rinsed
1/2 cup elbow macaroni or other short, bite-size pasta
Freshly grated Parmesan cheese