Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook 6 to 8 minutes, stirring occasionally, until onion is translucent and vegetables soften at edges. Add minced garlic in the last minute and stir.
2 medium carrots, 2 stalks celery, 1 medium onion, 3 cloves garlic, 2 tablespoons olive oil
Pour in vegetable broth and canned diced tomatoes with their juice. Stir in rinsed cannellini beans. Bring mixture to a boil, then reduce heat to maintain a gentle simmer at 185-200°F.
1 can cannellini beans, 1 can canned tomatoes, 6 cups vegetable broth
Simmer for 10 minutes, then add green beans. After another 10 minutes, add diced zucchini. Continue simmering until carrots pierce easily with a fork but still hold shape, about 15 to 20 minutes total simmer time.
1 medium zucchini, 1 cup green beans
Stir in small pasta during the last 8 to 10 minutes of cooking. Stir gently once, then allow to cook without excessive stirring to keep pasta from becoming mushy. Taste pasta at 8 minutes; it should be al dente with a slight bite.
1 cup small pasta
Remove pot from heat. Stir in chopped fresh basil and parsley. Taste and adjust salt as needed. Let soup rest 5 minutes so flavors settle and pasta absorbs some broth before serving.
0.25 cup fresh basil, 2 tablespoons fresh parsley
