1 cup onion, chopped
3/4 cup (2 stalks) celery, chopped
3/4 cup (2 medium) carrots, chopped
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes, undrained
2 (14-ounce) cans low-sodium vegetarian broth
1 (16-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
3/4 cup uncooked ditalini
2 tablespoons grated fresh Parmesan cheese