Place a large soup pot over medium heat carefully before adding olive oil. Allow the oil to warm for one minute. This helps the vegetables cook evenly and creates rich flavor inside the hearty soup base.

Add onion, carrots and celery into the hot oil slowly while stirring gently. Cook for about eight minutes until softened. The vegetables release sweet flavor and create the comforting foundation for the pasta fagioli soup recipe.

Stir minced garlic, oregano, Italian seasoning and red pepper flakes into the vegetables carefully. Cook for one minute until fragrant. The herbs and garlic bring warm Italian flavor that makes the soup smell absolutely wonderful.

Pour diced tomatoes and tomato paste into the soup pot slowly while stirring continuously. Mix well until everything combines smoothly together. The tomatoes create rich color, savory depth and classic comforting flavor throughout the soup.

Add vegetable broth into the pot carefully and stir gently to combine ingredients evenly. Bring the soup to a soft boil before lowering the heat slightly. The broth helps all flavors blend beautifully during cooking.

Stir cannellini beans and kidney beans into the simmering soup mixture carefully. Let everything cook for about fifteen minutes slowly. The beans become tender and creamy while soaking up the delicious tomato and herb flavors.

Add small pasta shells into the soup carefully while stirring occasionally to prevent sticking. Cook until the pasta becomes tender but not mushy. The pasta absorbs flavor while making the soup hearty and filling.

Taste the soup before adding salt and black pepper carefully according to preference. Stir well after seasoning evenly throughout the pot. Proper seasoning helps balance the rich tomato broth and creamy bean flavors perfectly.

Sprinkle fresh parsley over the hot soup just before serving for bright fresh flavor. Serve each bowl with grated Parmesan cheese on top. The cheese melts beautifully and adds rich creamy taste to every spoonful.