3 Tbsp olive oil
1 cup chopped onion
1 large carrot, peeled and chopped
1 large celery stalk, chopped
2 large garlic cloves, minced
1/4 teaspoon chile flakes
1 teaspoon Italian seasoning
6 cups chicken or vegetable stock for vegetarian option
5-6 small peeled tomatoes, broken to pieces (about 1 cup)
1/2 pound ditalini pasta
2 15-ounce cans cannellini or borlotti beans, drained and rinsed (or 3 1/2 cups of freshly cooked beans*)
1/4 cup chopped parsley
Salt and black pepper to taste