In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the diced onion and minced garlic, sautéing for about 5 minutes until the onion is translucent and fragrant.

Stir in a can of diced tomatoes, 2 cans of drained and rinsed cannellini beans, and 4 cups of vegetable broth into the pot. Sprinkle in the dried basil and oregano, giving everything a good stir to combine.

Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low to let it simmer gently for about 15 minutes.

Carefully puree the soup using an immersion blender until it is silky and smooth.

Return the smooth soup to the pot over low heat and gently stir in ½ cup of grated Parmesan cheese. Season with salt and pepper to taste.

Let the soup cook for an additional 5 minutes over low heat, allowing the flavors to develop further. Ladle the soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese.