Bring a medium-sized pot of lightly salted water to a boil for your pasta. In a separate medium-sized pot, bring 4 cups of water to a boil for your soup broth.

Thoroughly rinse produce and pat dry. Peel onion and cut into 1/4" dice. Peel carrot and slice into 1/4" rounds. Coarsely chop garlic. Stem parsley. Slice celery into 1/4" half-rounds. Rinse and drain cannellini beans.

Add the pasta to the salted boiling water and cook for 7-8 minutes, stirring occasionally, until al dente. Strain pasta and cool with cold running water to stop the cooking process. Drain and set aside.

Heat 2 tsp. olive oil in a sauce pan over medium-high heat. When warm, add garlic, onion, celery, carrot, Italian seasoning blend, and red pepper flakes (to taste). Sauté until vegetables are aromatic, about 5-7 minutes. Season with salt and pepper.

Add bouillon cubes and the 4 cups of boiling, unsalted water from step 1 to the pot with vegetables and whisk until they have dissolved.

Add tomatoes (with juice from can), cooked pasta, and the rinsed and drained cannellini beans (to taste) to the sauce pot. Heat to a low simmer and cook until vegetables are fork-tender. Season with salt and pepper to taste.

Ladle the soup into a shallow bowl. Garnish with fresh parsley and a crack of fresh black pepper.