Heat the olive oil over medium heat in a 5 quart or larger pot of dutch oven, like this one. Add the onion, carrots, garlic, salt, pepper, oregano, and parsley. Stir and cook for 7-9 minutes to allow the onions and carrots to soften.

Add both cans of the tomatoes, beans, chicken broth, and fresh basil. Break apart the whole tomatoes in the pot. Stir to combine and allow to cook for 5 minutes.

For this step you can either use an immersion blender or regular blender— I prefer to use a blender. Carefully scoop the mixture into the blender, you may have to do this in batches, and blend on high for 1 minute until smooth.

Add the smooth mixture back into the pot over medium heat. Allow to simmer for 10 minutes. Stir in the heavy cream. Serve the soup warm, top with fresh parmesan, if desired. Leftovers stay fresh in the refrigerator for up to 1 week.