Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced medium onion and sauté, stirring occasionally, for 5-7 minutes until soft and translucent.

Once the onion is softened, stir in 2 cloves of minced garlic and cook for an additional minute.

Add 2 diced carrots and 2 diced celery stalks to the pot, cooking for 3-5 minutes until they begin to soften.

Pour in 4 cups of vegetable broth and add 1 can of undrained diced tomatoes along with 1 tablespoon of Italian seasoning and 1 teaspoon of dried basil. Stir well and bring everything to a gentle boil.

Once boiling, add your choice of small pasta to the pot. Reduce the heat to a simmer, cover, and cook for 8-10 minutes or according to the pasta package directions.

Stir in 1 can of rinsed and drained cannellini beans and continue to simmer for another 2-3 minutes until the beans are warmed through.

Taste your soup at this stage and generously season with salt and freshly ground black pepper according to your preference.

Ladle the soup into bowls and garnish with fresh parsley or basil, along with a generous grating of Parmesan cheese. Finish with a drizzle of extra virgin olive oil.