In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 chopped onion, 2 diced carrots, and 2 chopped celery stalks, sautéing for 5-7 minutes until the vegetables have softened and the onion turns translucent.

Stir in 3 minced garlic cloves and cook for an additional minute, allowing their fragrant aroma to fill your kitchen.

Next, stir in 2 tablespoons of tomato paste and sprinkle in 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme. Cook this mixture for about 2-3 minutes, stirring frequently.

Pour in 6 cups of vegetable broth and add 1 can of rinsed cannellini beans, bringing the mixture to a lively boil over high heat.

Once boiling, reduce to a gentle simmer and add 1 cup of small pasta shapes. Allow the soup to simmer uncovered for 8-10 minutes, or until the pasta is al dente.

Taste your Pasta e Fagioli Soup and stir in salt and pepper as needed. Remove bay leaves if used.

Remove the pot from the heat and stir in freshly grated Parmesan cheese if desired, letting it melt into the warm soup.

Garnish with freshly chopped parsley and a drizzle of olive oil before serving.