In a large pot over medium heat, add the olive oil. Once it’s hot, sauté the onion, carrots, and celery until they become soft and translucent, about 5 minutes.

Stir in the minced garlic and allow it to cook for an additional minute until it releases its fragrant aroma.

Pour in the canned diced tomatoes (with the juices) and give it a good stir. Let this mixture simmer for 5 minutes.

Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to let it simmer gently.

Toss in the small pasta and the drained cannellini beans; cook according to the pasta package instructions until everything is tender, which should be around 10 minutes.

Ladle the hot soup into bowls and finish with a sprinkle of fresh parsley and a generous grating of Parmesan cheese.