Heat the olive oil over medium-high heat in a large pot.
Add the diced onion and diced shallot and cook for 3 minutes at medium heat.
Next, add the diced carrots, celery and cook until lightly they’re all nicely browned and almost tender, about 8-10 minutes.
Add in the minced garlic and cook for one more minute.
Add the vegetable broth, green peas, diced tomatoes, salt, pepper, and oregano and bring to a boil.
Once boiling, reduce to a simmer and cook, covered, for 10-15 minutes, or until all the vegetables are tender.
Add the beans and pasta and cook for 3 minutes.
Serve hot and top with parsley if desired.