Heat olive oil in a saucepan over medium heat. Add carrot, celery, and onion; cook and stir until soft. Add garlic and sauté briefly.

Stir in tomato sauce, chicken broth, parsley, basil, and pepper; simmer for 20 minutes.

Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.

Add beans and cooked pasta to soup; simmer until heated through, 1 or 2 minutes.

Enjoy!