Sweat the aromatics. Heat the olive oil in a frying pan over medium heat. Add the diced onion and cook for 3 to 4 minutes until it turns translucent and smells sweet, not sharp. Stir in the minced garlic and cook for another 30 seconds until you can smell that familiar fragrant punch. (Visual cue: the onion should look glassy and slightly golden at the edges.)

Transfer everything to the slow cooker. Tip the cooked onion and garlic into your crockpot. Add the carrots, celery, courgette, chopped tomatoes, stock, drained cannellini beans, oregano, and basil. Give it a good stir so everything is evenly distributed. (Smell cue: the dried herbs should release their aroma as they hit the warm stock.)

Set the timer and walk away. Cover the slow cooker with the lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The soup is ready when the carrots and celery are tender enough to be pierced easily with a fork. (Texture cue: the vegetables should offer no resistance when pressed against the side of the pot with a spoon.)

Add the pasta. About 20 minutes before you plan to serve, stir in the small pasta shapes. Replace the lid and let the pasta cook directly in the soup until al dente. (Visual cue: the pasta will look slightly swollen and the edges will appear softened but not blown out.)

Season and adjust. Taste the broth and add salt and black pepper as needed. Remember that Parmesan adds saltiness later, so go easy at this stage. (Taste cue: the broth should be savoury with a gentle herbal finish, not watery or flat.)

Serve with finishing touches. Ladle the soup into bowls, then top each portion with a generous grating of Parmesan and a scattering of fresh parsley or basil. (Visual cue: the bright green herbs against the deep red broth make it look restaurant-worthy.)