Dice the 1 yellow onion diced, 3 stalks celery diced, and 3 carrots peeled and diced into roughly equal 1/2-inch pieces. Mince the 3 cloves garlic minced. Dice the 2 zucchini diced into 1/2-inch pieces into 1/2-inch cubes. Trim and cut the 2 cups green beans trimmed and cut into 1-inch pieces into 1-inch pieces. Have everything ready before you start cooking — this soup comes together quickly once the heat is on.

Heat the 3 tbsp olive oil extra virgin in a large Dutch oven or heavy-bottomed pot over medium heat. Add the 1 yellow onion diced, 3 stalks celery diced, and 3 carrots peeled and diced with a pinch of kosher salt. Cook, stirring occasionally, until the vegetables have softened and the 1 yellow onion diced is translucent, about 7–8 minutes. Don't rush this step — a good soffritto is the flavor foundation of the soup.

Add the 3 cloves garlic minced, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried thyme, dried 1 tsp dried basil, and ½ tsp red pepper flakes (if using). Stir and cook for 2 minutes until the 2 tbsp tomato paste darkens slightly and the 3 cloves garlic minced is fragrant.

Pour in the diced diced tomatoes (with all their juices), 6 cups vegetable broth low-sodium preferred, and 1 cup water. Stir to combine, scraping up any bits from the bottom of the pot. Add the 1 piece parmesan rind if using — it will melt into the broth and add a wonderful savory depth.

Add the 2 cups green beans trimmed and cut into 1-inch pieces and drained cannellini beans. Season with 1 tsp kosher salt and ½ tsp black pepper freshly ground. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low, cover partially, and simmer for 20 minutes, until the 3 carrots peeled and diced and 2 cups green beans trimmed and cut into 1-inch pieces are just tender.

Add the 2 zucchini diced into 1/2-inch pieces and dry 1 cup small pasta such as ditalini directly to the pot. Stir well. Continue to simmer, uncovered, for 10–12 minutes, stirring occasionally, until the 1 cup small pasta such as ditalini is just cooked through (al dente) and the 2 zucchini diced into 1/2-inch pieces is tender. If the soup becomes too thick, add a splash of water or 6 cups vegetable broth low-sodium preferred to loosen it.

Stir in the spinach or kale and cook for 1–2 minutes until wilted. Remove and discard the 1 piece parmesan rind if used. Taste the soup and adjust seasoning with 1 tsp kosher salt and ½ tsp black pepper freshly ground as needed.

Ladle the soup into bowls. Finish each mixing bowl with a drizzle of good 3 tbsp olive oil extra virgin, a generous handful of freshly grated parmesan cheese freshly grated, and a few torn fresh dried basil or parsley leaves. Serve with crusty bread on the side.