Pasta e Fagioli

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1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, finely chopped

1 stalk celery, chopped

1 carrot, peeled and chopped

1 tablespoon dried basil

2 teaspoons dried oregano

Dash of red pepper flakes

1 1/2 cups chopped whole tomatoes, with juices

3 cups low-sodium chicken stock, or vegetable stock

1 can northern white beans, drained and rinsed

1 cup tiny pasta shells (ditalini)

2 tablespoons fresh chopped parsley

Freshly grated Parmesan and black pepper for garnish