In a large pot ombine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
Transfer soup to a food processor or blender and puree until smooth.
Return soup to pot and stir in pasta. If desired add additional water to thin soup. Stir in the oregano and basil. Season to taste with salt and pepper. Cook over medium heat unitl pasta is al dente. Serve hot topped with freshly grated Romano.