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Heat a large, deep pan over low heat. Add the olive oil.
When the oil is hot, add the onion and stir. After 2–3 mins, add the garlic and oregano, salt generously and stir again.
Once the onions are softened, but not browned, add the passata or crushed tomatoes.
Refill the jars or cans with cold water and add to the pot, then bring to a simmer.
Add more salt, then the can of cannellini beans (including their liquid) and the ditalini.
Simmer, uncovered, stirring frequently to ensure ditalini doesn’t stick for about 15 mins or until al dente.
If the mixture thickens too much as you cook, just add more water.
Take off the heat. Cover with a lid and leave to rest for 10 mins while it thickens, then serve.