Step 1: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until softened and slightly translucent.
Step 2: Stir in the minced garlic, dried oregano, and dried rosemary. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 3: Pour in the crushed tomatoes and broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld.
Step 4: While the soup simmers, take one can of rinsed and drained cannellini beans and mash them with a fork or potato masher until mostly smooth. Add both the mashed beans and the remaining whole can of rinsed and drained cannellini beans to the soup.
Step 5: Increase the heat to medium and bring the soup back to a gentle boil. Add the ditalini pasta and cook according to package directions until al dente (usually 7-9 minutes). Stir occasionally to prevent the pasta from sticking.
Step 6: Season the soup with salt and black pepper to taste. If the soup is too thick, add a splash more broth or water until desired consistency is reached.
Step 7: Ladle the hot Pasta e Fagioli into bowls. Garnish generously with fresh chopped parsley and freshly grated Parmesan cheese. Drizzle with a little extra virgin olive oil, if desired, before serving.