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1. In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent.
2. Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
3. Toss in the diced carrots and celery. Stir everything together and let it cook for about 5-7 minutes, until the vegetables start to soften.
4. Add the canned diced tomatoes along with their juices. Stir well to combine all the ingredients.
5. Pour in the vegetable broth, and then add the drained and rinsed cannellini beans.
6. Sprinkle in the dried oregano, dried basil, and add the bay leaf. Season with salt and pepper to taste.
7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes.
8. After the soup has simmered, increase the heat slightly to bring the soup back to a gentle boil.
9. Add the small pasta of your choice to the pot. Stir it in and let it cook according to the package instructions, usually around 8-10 minutes.
10. While the pasta is cooking, taste the soup and adjust the seasoning as needed.
11. Once the pasta is cooked to your liking, remove the bay leaf from the pot.
12. Ladle the soup into bowls. Sprinkle some freshly chopped parsley on top for garnish.
13. If desired, add a generous sprinkle of grated Parmesan cheese on top of each bowl.
14. If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
15. Reheat on the stove over medium heat, adding a splash of broth or water if needed.

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