Creating Pasta e Fagioli can be straightforward if you follow these simple steps:

1. Heat Olive Oil: In a large pot, heat the olive oil over medium heat.
2. Sauté Vegetables: Add the diced onion, carrots, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add Tomatoes and Broth: Pour in the diced tomatoes (with juices) and the broth. Bring to a boil.
5. Season: Stir in the dried oregano, dried basil, salt, and pepper to taste.
6. Add Beans: Once the mixture is boiling, add the cannellini beans and reduce the heat to a simmer.
7. Cook Pasta: In a separate pot, cook the ditalini pasta according to package instructions until al dente. Drain and set aside.
8. Combine: Once the soup has simmered for about 20 minutes, add the cooked pasta to the pot. Stir well to combine.
9. Adjust Consistency: If the soup is too thick, add more broth or water to reach your desired consistency.
10. Serve: Remove from heat and let it sit for a few minutes before serving.