Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for about 7–8 minutes until softened and slightly golden. This step is key—it creates the foundation of flavor.

Stir in minced garlic, oregano, thyme, salt, and pepper. Cook for another minute until fragrant. Your kitchen will already start smelling incredible.

Pour in the crushed tomatoes and broth. Stir well, scraping the bottom of the pot to lift all those flavorful bits.

Add the cannellini beans and bay leaf. Bring everything to a gentle boil, then reduce heat and let it simmer for 20 minutes. This allows the flavors to deepen and meld beautifully.

Add the pasta directly into the pot and cook until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.

If the soup becomes too thick, add a splash of broth or water. If you prefer it thicker, let it simmer a bit longer.

Remove the bay leaf. Stir in fresh parsley. Serve hot with grated Parmesan on top and a drizzle of olive oil.