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Heat 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven. Add 1 medium onion, 1 large carrot, 1 stalk celery (all chopped), and fry them for 3 minutes.Add 2 cloves garlic (grated), 3 leaves sage (chopped), 1 sprig rosemary, 2 bay leaves, 3 tablespoons tomato paste, and fry while stirring for 2 more minutes.
Add 2 cans (15 ounces each) beans (drained and rinsed), 5 cups vegetable broth, 1 can (15 ounces) crushed tomatoes, and season with 1 teaspoon salt and 2 twists black pepper.
Simmer on medium heat for about 15 minutes; optionally, you can blend some beans with an immersion blender for extra creaminess.Now, stir in 1½ cup ditalini pasta and simmer for another 10 to 12 minutes or until the pasta is al dente.
Add more broth if you like a thinner, soupy pasta e fagioli. Consistency is a matter of preference; you can have it as thin or as thick as you like.
Serve pasta e fagioli soup as a main dish in a bowl with a drizzle of extra virgin olive oil. A sprinkle of grated parmesan cheese on top is optional.