Heat 2 tablespoons of olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery; sauté for about 5 minutes until soft and fragrant.

Stir in 1 can of drained cannellini beans and 4 cups of broth. Bring to a gentle simmer, cooking for 15-20 minutes.

Add chopped fresh herbs, salt, and pepper. Stir well and adjust seasoning.

Cook pasta separately according to package instructions until al dente, around 7-10 minutes. Drain and set aside.

Combine the cooked pasta with the soup just before serving. Heat through for 1 more minute and serve garnished with Parmesan cheese and parsley.