In a large heavy-bottomed pot or Dutch oven, heat 2 tbs extra-virgin olive oil over medium heat. Add the diced onion, carrots, and celery and season lightly with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic and tomato paste

Add the minced garlic and cook for 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook, stirring constantly, for 1–2 minutes to caramelize the paste slightly — this deepens the flavor.

Add tomatoes, broth and seasonings

Pour in the 14 oz canned diced tomatoes with their juices, 6 cups vegetable broth, and 1 cup water. Add the bay leaf, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp crushed red pepper flakes, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir to combine and bring the mixture to a gentle simmer over medium-high heat.

Vegetables & Beans

Simmer potatoes and beans

Once the soup is simmering, add the diced potato and the drained, rinsed 15 oz cannellini beans. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until potatoes begin to become tender.

Add green beans and zucchini

Add the 1 cup green beans and 1 cup diced zucchini to the pot. Continue simmering gently for another 8–10 minutes until the green beans are crisp-tender and zucchini is cooked through but not mushy.

Finish with greens

Stir in the 4 cups chopped fresh spinach (or kale). Cook just until wilted, about 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.

Pasta & Finish

Cook pasta

Bring the soup up to a gentle boil and add 3 oz small pasta (ditalini or similar). Cook according to the package directions for al dente — typically 7–9 minutes — stirring occasionally so pasta doesn’t stick. If you prefer to avoid softening vegetables further, cook the pasta separately to al dente, drain, and add to bowls when serving.

Brighten and serve

Stir in 1 tbs fresh lemon juice, 1 tbs freshly grated Parmesan, 2 tbs chopped fresh parsley, and 1 tsp finishing extra-virgin olive oil. Ladle soup into bowls and serve with additional grated Parmesan and a grind of black pepper if desired.