Preheat your broiler to high, positioning the oven rack about 6 inches from the heat source.

In your skillet, pour in a drizzle of extra-virgin olive oil and heat it over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.

Stir in the tomato paste, dried oregano, crushed red pepper flakes, and kosher salt, cooking for another 1 to 2 minutes until the tomato paste darkens slightly.

Add the whole tomatoes along with their juices to the pan, using a spoon to break them up slightly. Let the mixture cook for about 5 minutes.

Drain and rinse your cannellini beans before gently folding them into the skillet. Allow to simmer for 5 to 10 minutes.

Sprinkle the shredded mozzarella and finely grated Parmesan across the top of the skillet.

Place the skillet under the preheated broiler and let it cook for 3 to 5 minutes until the cheese is bubbly and golden brown.

Let the skillet cool slightly before garnishing with fresh basil leaves and serve warm.