1. If using dried beans, soak 1 cup of cannellini beans overnight in plenty of water. Drain and rinse before cooking.
2. In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 7-8 minutes, until the vegetables soften and the onion becomes translucent.
3. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning. The kitchen will start to smell like a warm embrace—just like Mama Lou’s kitchen on those winter afternoons.
4. Add the soaked beans (or canned beans if using), diced tomatoes with their juices, dried oregano, thyme, bay leaf, and red pepper flakes if using. Pour in the broth, stir to combine, and bring to a boil.
5. Once boiling, reduce the heat to low and simmer, uncovered, for about 1 to 1.5 hours if using dried beans, or 30 minutes if using canned beans. The beans should be tender and the flavors well melded.
6. Remove the bay leaf, then add the pasta. Cook until al dente, usually about 8-10 minutes, stirring occasionally to prevent sticking.
7. Season with salt and freshly ground black pepper to taste. I always remind myself (and my readers) to taste as you go—seasoning is the heart of flavor.
8. Turn off the heat and let the soup rest for a few minutes before serving. Garnish with fresh parsley or basil and a generous sprinkle of Parmesan cheese if you like.

One of my favorite memories is sitting with Ouma after a long day, sharing this soup straight from the pot. The flavors deepen if you let it sit, so leftovers are truly magic the next day. Mama Lou always said, “Soup is better when it’s shared and reheated.” I couldn’t agree more.