In a large, heavy-bottomed pot with a tight-fitting lid, add the olive oil and onions. Saute the onions for 5-7 minutes or until onions are cook all the way through, but not browned.
Add the garlic and saute for 2-3 more minutes.
Next, add the beans, tomatoes, crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Stir to combine.
Place a lid on the pot and lower the heat to medium-low. Simmer the soup for 15 minutes.
Remove the lid and stir. Continue to simmer the soup without the lid for 15 more minutes.
Turn off the heat. Ladle into bowls and garnish with a drizzle of olive oil and a good sprinkling of parmesan cheese. Serve with thinly slice grilled baguette.
Notes
Canned beans are completely fine. Drain and rinse well before adding to the soup.