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In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook for about 5-7 minutes, or until the vegetables are softened.
Add the chopped bacon to the pot and cook for 3-4 minutes until it's crispy and the fat has rendered.
Stir in the diced tomatoes and chicken broth. Bring the mixture to a boil.
Add the cannellini beans, red kidney beans, dried oregano, dried basil, red pepper flakes (if using) and chicken bouillon cube. Season with salt and pepper to taste. Reduce the heat to low and let the soup simmer for about 15 minutes.
Stir in the ditalini pasta and cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente. If the soup becomes too thick as the pasta cooks, you can add a bit more chicken broth or water to reach your desired consistency.
Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped fresh parsley or basil.