Place beef roast, water, and bay leaves in a large kettle or Dutch oven.

Bring to a boil.

Reduce heat, cover, and simmer until meat is tender, about 3 hours.

Remove meat from broth and let it cool.

Add onions, carrots, and celery to the broth.

Cook for 20 minutes or until vegetables are tender.

Cut the meat into bite-size pieces and add it back to the broth.

Add tomatoes, tomato sauce, parsley, seasonings, beans, peas, and kidney beans.

Cook until vegetables are tender, about 10 minutes.

Add macaroni and heat through.

Remove bay leaves.

Ladle into soup bowls and sprinkle with Parmesan cheese.