Chop all vegetables

Add Oil to a large soup pot, and heat over medium. Once Oil is hot, add the Onions, and allow the onions to sweat.

Once the onions begin to turn translucent, add the garlic, carrots, and celery spaced 30-45 seconds apart, lightly stirring each in before the other.

Add the Thyme, Rosemary, and Oregano, along with 1 Tsp of salt (save the other 1 Tsp in case needed later) and pepper to combine.

Add the cannellini beans, along with vegetable stock, and water and bring to a boil.

Once the soup is boiling, lower the heat to low, and add in the Ditalini, and cook for 7-8 minutes until pasta reaches Al dente

Once the pasta is cooked, turn off the heat, and add the lemon juice.