Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and celery and cook, stirring occasionally, for about 4 minutes until the onion is soft and translucent. Do not let it brown.

Add the minced garlic, dried rosemary, dried thyme, and red pepper flakes if using. Stir and cook for 1 minute until fragrant. You will smell the garlic become sweet and toasty.

Pour in the crushed tomatoes, drained cannellini beans, and broth. Drop in the parmesan rind if you have one. Stir everything together and raise the heat to bring the pot to a steady simmer. Season with the salt and black pepper.

Once the soup is simmering, use the back of your spoon to lightly mash about one-quarter of the beans against the side of the pot. This thickens the broth naturally and gives the soup its signature stew-like texture.

Add the dry pasta directly to the pot. Stir to combine and cook uncovered for 7 to 8 minutes, or about 1 minute less than the package direction for al dente. Stir every couple of minutes so the pasta does not stick to the bottom.

Remove the parmesan rind if you used one. Taste the soup and adjust salt and pepper as needed. The soup should be thick and almost stew-like. If it feels too thick for your preference, stir in a splash of broth.

Ladle into bowls and top each serving with a generous spoonful of grated parmesan and a pinch of chopped parsley. A drizzle of good olive oil over the top is a classic finish if you have it.