2 tablespoons olive oil
1 cup white onion diced
1/2 cup celery diced
1/2 cup carrots peeled, diced
1 zucchini diced
2 teaspoons minced garlic
14 ounces canned diced tomatoes
32 ounces vegetable stock
1 bay leaf
1 1/2 tablespoons Italian seasoning
2 tablespoons tomato paste
15 ounces canned small white beans drained and rinsed
15 ounces canned kidney beans drained and rinsed
1 cup frozen green beans
1/2 cup small shell shaped pasta
parsley for garnish

Heat olive oil in a large stockpot over medium heat.
When oil is hot add onions, celery, carrots, and garlic.
Add a pinch of salt to help the vegetables sweat.
Cook for 3 to 5 minutes or until the vegetables turn color and soften.
Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot.
Bring to a boil and turn down to simmer.
Add white beans, kidney beans, green beans, and pasta.
Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
Season with salt and pepper.
If desired, garnish with parsley.

Notes

You can use roasted diced tomatoes for a fun flavor.
Consider using yellow squash instead of zucchini.
Add more fresh vegetables if desired.
If you have left over vegetables in your refrigerator consider adding them to this recipe.
It's a great way to use up left overs.