In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until tender.

Incorporate the minced garlic, dried oregano, dried basil, and crushed red pepper flakes. Stir and cook for 1-2 minutes to enhance flavors.

Pour in 1 can of diced tomatoes and 3 cups of broth. Stir well and let the mixture come to a gentle simmer.

Add the drained cannellini and red kidney beans. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes.

Meanwhile, boil salted water in a separate pot. Cook 1 cup of small pasta until al dente, then drain and set aside.

After 20 minutes, add the cooked pasta to the soup. Season with salt and pepper to taste.

Ladle into bowls and garnish with Parmesan cheese and chopped parsley before serving.