Heat olive oil in a large pot over medium heat. Sauté the onions, carrots, and celery until softened (about 6-8 minutes).

Add minced garlic and cook for 1 minute until fragrant.

Stir in the crushed tomatoes, vegetable broth, and beans. Bring to a gentle boil.

Add the dry ditalini pasta and reduce heat to a simmer. Cook for 10-12 minutes until pasta is tender.

Remove from heat, let it rest for 5 minutes to thicken, and serve warm with parmesan cheese.