Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.

2. 2

   Add garlic and cook for another minute until fragrant.

3. 3

   Stir in diced tomatoes, broth, beans, oregano, and basil. Bring to a boil.

4. 4

   Add pasta. Reduce heat and simmer for 10-15 minutes, or until pasta is tender.

5. 5

   If using, add zucchini/green beans and cook for another 5 minutes.

6. 6

   Stir in spinach/kale (if using) and cook until wilted, about 2 minutes.

7. 7

   Season with salt and pepper to taste.

8. 8

   Ladle into bowls and serve hot, garnished with Parmesan cheese if desired.