In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 diced onion, 2 minced garlic cloves, and 2 quartered carrots. Sauté for about 5 minutes until onions are translucent.

Introduce 2 cups of cooked cannellini beans, 1 can of tomato sauce, 1 teaspoon each of dried basil, parsley, oregano, a pinch of black pepper and red pepper flakes. Pour in 4 cups of vegetable broth and 1 cup of water. Stir thoroughly.

Cover the pot and increase heat to high, allowing the mixture to come to a boil. Once bubbling, reduce heat to medium and cook gently for about 10 minutes.

Add 1 cup of dry ditalini pasta to the pot. Stir well and cook for about 5-6 minutes until the pasta is slightly undercooked.

Remove the bay leaf from the pot. Taste the soup and adjust seasoning if necessary.

Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan. Serve with crusty bread.