Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat.
• Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
• Stir in minced garlic and cook for another minute until fragrant.
• Pour in crushed tomatoes and vegetable broth. Add rinsed and drained cannellini beans and kidney beans.
• Stir in dried oregano, dried basil, and red pepper flakes (if using).
• Bring the soup to a boil, then reduce heat, cover, and simmer for at least 30 minutes, or up to 45 minutes, to allow flavors to meld.
• If adding pasta, stir it in during the last 10-15 minutes of simmering, or until al dente. Adjust liquid if needed.
• Season with salt and black pepper to taste.
• Serve hot, garnished with fresh chopped parsley.