Heat EVOO in a large soup pot over medium-high heat. Add celery, carrots, onions, garlic and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the penne pasta and cook according to the package instructions, adding the chicken pieces during the last 4-5 minutes of cooking along with the tomato sauce and both cans of beans to heat through.
Ladle a portion of soup in a bowl and garnish with some parmesan pita chips and freshly grated parmesan cheese on the top.