In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves, sautéing until the onion turns translucent and fragrant, about 5 minutes.

Add 1 can (14 ounces) of diced tomatoes, 2 cans (14 ounces each) of drained and rinsed cannellini beans, and 4 cups of vegetable broth to the pot. Sprinkle in 1 teaspoon each of dried basil and dried oregano, then stir well to combine.

Bring the soup to a gentle boil, then lower the heat to maintain a simmer. Allow it to cook uncovered for about 15 minutes.

Using an immersion blender, carefully puree the soup until smooth and creamy, about 1-2 minutes.

Return the pureed soup to the pot over low heat. Stir in ½ cup of grated Parmesan cheese, allowing it to melt and incorporate into the soup.

Cook the soup for an additional 5 minutes on low heat, stirring occasionally to ensure the cheese is fully melted.

Ladle the hot soup into bowls and garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese.