Prep your ingredients by chopping the onion and mincing the garlic. Dice the carrots into small pieces.

In a large pot, heat olive oil over medium heat until shimmering. Add onions and carrots; sauté until soft (about 5 minutes).

Stir in minced garlic, oregano, and bay leaves; sauté for an additional minute until fragrant.

Add the drained cannellini beans and vegetable broth. Bring to a gentle simmer while stirring well.

Once simmering, add ditalini pasta and cook until tender (about 10 minutes).

Taste and adjust seasoning with salt and pepper before serving. Ladle into bowls, top with Parmesan if desired.