In a large soup pot, warm extra-virgin olive oil over medium heat for 1 minute, then add onion and garlic; sauté until translucent and fragrant, about 3 minutes.

Add diced carrots and celery, cooking for 5 minutes until veggies soften and edges just start to brown, stirring occasionally for even golden color.

Pour in diced tomatoes, cannellini beans, and vegetable broth; stir gently, scraping any browned bits. Increase heat, bringing soup to a gentle boil in about 3 minutes.

Reduce heat to medium-low and simmer, covered, stirring occasionally until flavors meld and vibrant veggies are tender, about 10 minutes.

Stir in small pasta like ditalini, simmering 5–7 minutes until al dente. Watch texture; pasta should be tender with slight bite.

Remove pot from heat, stir in chopped basil and parsley. Season with salt and pepper to taste, sampling a spoonful for perfect balance.