Rinse ditalini pasta under cold water and set aside. If using dried white beans, soak them overnight and cook beforehand. If using canned beans, drain and rinse them. Chop onion and mince garlic.

In a large pot, heat olive oil over medium heat. Once shimmering, add onion and sauté for about 5-7 minutes until translucent. Stir in minced garlic and cook for 30 seconds.

Pour in vegetable broth and bring to a gentle simmer. Add prepared white beans and allow to simmer for about 5 minutes.

Add rinsed ditalini pasta to the broth, stirring occasionally. Cook for about 7-9 minutes until al dente.

Remove pot from heat and stir in heavy cream until the soup is creamy.

Taste soup and season with salt, pepper, and herbs. Serve hot with bread or a salad.