Start by gathering all your ingredients. Chop the onion, carrots, celery, and zucchini into small, even pieces for even cooking. Rinse your beans if using canned. Measure out your pasta and have your stock ready.

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onions and sauté until they become translucent. This usually takes about 3-5 minutes. Next, toss in the carrots and celery, stirring occasionally, for another 5 minutes until softened.

Once your initial veggies are aromatic, introduce the diced zucchini and chopped green beans. Cook for 2-3 more minutes. Stir everything together, and let those flavors mingle.

Now it’s time for the tomatoes. Pour in the canned chopped tomatoes along with their juices. Add the drained beans and mix well. This is where the soup starts to take on that beautiful color.

Carefully add the vegetable stock. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to cook for about 20-25 minutes. This creates a lush, comforting liquid that really showcases the vegetables.

When your veggies are tender, it's time to add the pasta. Stir it into the soup and let it simmer for another 10-12 minutes, or until the pasta is al dente. Keep an eye on it; you want the pasta just right!

Before serving, stir in chopped fresh basil and parsley. If desired, add a sprinkle of freshly grated Parmesan cheese. The heat from the soup will slightly melt the cheese, giving an incredible flavor.