In a large pot or heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, celery, and diced carrot. Sauté for a few minutes, stirring regularly, until the vegetables soften and become translucent.

Add the minced garlic and cook for about 30 seconds, just until fragrant, being careful not to let it brown. Stir in the dried oregano and dried basil to release their aromas.

Add the crushed tomatoes and pour in the chicken or vegetable broth. Stir well and bring the soup to a gentle boil. Once it starts to boil, reduce the heat, cover, and let it simmer for about 15 minutes, allowing the flavors to blend.

Add the dried legumes and the pasta, or the minestrone mix. Continue cooking, stirring occasionally, until the pasta is tender and the legumes are fully cooked.

Taste the soup and adjust the seasoning with salt and pepper if needed. Ladle into bowls and garnish with freshly grated Parmesan cheese and chopped fresh basil before serving