In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 5-7 minutes until they soften and turn translucent. Stir in 3 cloves of minced garlic, cooking for an additional minute until fragrant and golden.

Introduce 2 tablespoons of tomato paste and 1 teaspoon each of dried rosemary and thyme into the pot. Stir well to combine, allowing the mixture to cook for about 2 minutes.

Pour in 4 cups of vegetable or chicken broth and add 1 can of rinsed and drained cannellini beans. Raise the heat and bring the mixture to a gentle boil for about 5 minutes.

Add 1 cup of small pasta into the pot. Lower the heat to a simmer and cook uncovered for 8-10 minutes until the pasta is al dente.

Taste the soup and adjust the seasoning with salt and pepper as needed. For a creamy touch, stir in ¼ cup of grated Parmesan cheese.

Let the soup rest for a few minutes off the heat. Serve garnished with fresh parsley and a drizzle of olive oil with crusty bread or a fresh side salad.