Heat 3 tablespoons extra virgin olive oil in a large heavy-bottomed pot over medium heat until shimmering, about 2 minutes.

Add 1 diced yellow onion, 2 diced celery stalks, and 2 diced medium carrots; cook over medium heat, stirring occasionally, until vegetables soften and onion is translucent, about 5–7 minutes.

Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, then add 2 tablespoons tomato paste and cook for another minute, stirring constantly.

Pour in 28 ounces canned diced tomatoes with juices and 6 cups broth, scraping up any browned bits from the bottom of the pot.

Add 1 bay leaf, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/4 teaspoon red pepper flakes; stir to combine and bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer gently for 15 minutes to meld flavors.

Stir in 15 ounces drained and rinsed cannellini beans and simmer for 5 minutes to heat through.

Meanwhile, cook 1 cup ditalini pasta in a separate pot of boiling salted water until 1 minute shy of al dente according to package directions, then drain.

Add the drained pasta to the soup, stir to combine, taste and season with kosher salt and black pepper as needed.

Remove from heat, discard the bay leaf, let rest for 2–3 minutes, then ladle into bowls and top with fresh basil and grated Parmesan cheese.