Clean and soak the beans in the 4 cups of water. You can soak them overnight, or do a "quick soak" by bringing the beans and water to a boil, removing them from the heat, and letting them soak for 1 hour.
Drain the beans, and place them in a large soup pot with the chicken stock. Saute the vegetables in the olive oil until the onions are translucent. Add the vegetables, garlic and bay leaves to the beans in the chicken stock. Simmer for 1 hour, or until th
Add the pasta, sun-dried tomatoes, oregano and thyme to the soup, then simmer for 10 minutes, or until the pasta is tender. Serve hot, sprinkled with the fresh parsley and Parmesan cheese.