In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for about 5 minutes until softened.

Stir in 3 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of crushed red pepper flakes. Cook for 1-2 minutes.

Add 1 can of diced tomatoes and 4 cups of broth. Stir to combine and bring to a gentle simmer. Let it simmer for 5 minutes.

Add 1 can of drained cannellini beans and 1 can of drained red kidney beans. Bring the soup to a boil, then reduce to low and cook for 20 minutes.

In a separate pot, bring salted water to a boil and cook 1 cup of pasta until al dente, about 8-10 minutes. Drain and set aside.

Fold the cooked pasta into the soup. Taste and season with salt and pepper as needed.

Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley. Serve hot.