Heat the olive oil in your pot over medium heat and add the diced onion. Cook for about 3 minutes until the onion softens and turns translucent.

Stir in the minced garlic and cook for 1 minute until fragrant, then add the carrots and celery.

Let everything cook together for another 5 minutes over medium heat.

Add both the diced and crushed tomatoes to the pot, stirring to combine with the vegetables.

Pour in the broth and stir well, scraping up any browned bits from the pot bottom.

Add the oregano, basil, and red pepper flakes, then taste and add salt and black pepper to your preference. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to medium-low and let it bubble softly for 10 minutes.

Drain and rinse your canned beans under cold water. Stir them into the simmering broth and cook for another 5 minutes.

While the beans warm, bring a small pot of salted water to a boil and cook the ditalini for 2 minutes less than the package directs.

Drain the pasta and stir it directly into the pot of soup, folding gently to distribute it evenly. Let everything cook together for 2 more minutes.