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

Stir in 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon crushed red pepper flakes if using. Cook for 1-2 minutes.

Add 1 can of diced tomatoes and 3 cups of broth. Stir well and bring to a gentle boil.

Once boiling, stir in 1 can each of drained cannellini beans and red kidney beans. Reduce heat and simmer for 20 minutes.

Meanwhile, cook 1 cup of small pasta in a separate pot according to package instructions. Drain and set aside.

After 20 minutes, fold in the cooked pasta. Taste and season with salt and freshly ground black pepper.

Ladle the soup into bowls and garnish with Parmesan cheese and chopped parsley.