Heat olive oil in a large pot over medium-high heat. Add onion, carrots, celery, salt, pepper and oregano and sauté for 10 minutes, or until vegetables have begun to soften.
Add vegetable broth, tomatoes, kidney beans and cannellini beans. Bring to a boil and reduce heat to medium-low. Simmer for 10 minutes, uncovered. Add pasta and continue to cook 6 to 8 minutes, or until pasta is tender.
Stir in chopped parsley and season with more salt and pepper, to taste.
