Heat 2 tablespoons olive oil until hot in a large skillet over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and red pepper. Saute until onions become tender.
Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
Cook pasta in 4 quarts of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.
