Heat oil in large deep pot. Add onion and celery; cook over medium-low heat until softened, about 7 minutes. Add garlic; cook 1 minute.
Stir in tomatoes, basil, oregano, salt, pepper flakes and beans. Bring to a boil. Lower heat; simmer, covered, 20 minutes.
Meanwhile, cook pasta following package directions. Reserve 1 cup cooking water. Drain pasta. Add pasta to bean mixture. Add reserved water (pasta fagioli should be soupy). Makes 6 servings.