Sauté the olive oil in a large pot over medium heat. Add finely diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic, diced carrot, and diced celery; cook for another 5 minutes until vegetables soften.

Pour in the diced tomatoes and vegetable broth, and add the drained and rinsed cannellini beans, oregano, salt, and black pepper. Stir gently to combine and bring to a rolling boil.

Once boiling, add the ditalini pasta. Reduce heat to simmer, cover, and cook for 10-12 minutes until the pasta is al dente. Stir occasionally to prevent sticking.

Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with chopped parsley and grated Parmesan cheese. Enjoy!