Stir in the beans, broth, and tomato sauce. Bring to a boil. Stir in the pasta, cover the pot, and reduce the heat to a simmer. Cook for approximately 15 minutes, stirring occasionally, or until the noodles are al dente. (Taste towards the end in order to avoid overcooking the macaroni.) Remove the pot from the heat, and stir in the cheese and the optional cilantro and/or parsley. Taste and sprinkle with salt and pepper, if needed. (I add salt when using unsalted homemade stock.)
Notes
Your favorite gluten-free macaroni noodle (or similarly shaped pasta) may be substituted. One of my favorites is a corn and quinoa blend made by Ancient Inca. It tastes just like the wheat flour version.