In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.

Stir in the minced garlic, dried oregano, and dried basil. Sauté for another minute until fragrant.

Add the drained cannellini beans and diced tomatoes with their juices into the pot. Mix well to incorporate all the ingredients.

Slowly pour in the vegetable broth, stirring gently. Bring the mixture to a boil.

Once boiling, add your pasta. Reduce heat to a simmer and cook according to the pasta package instructions, usually around 8-10 minutes, until al dente.

Taste your soup and add salt and pepper as needed. Once the pasta is cooked, ladle the soup into bowls.

Garnish with fresh parsley if desired, and enjoy your delicious Italian creation!