Heat a large heavy-bottomed pot over medium heat. Add 2 tablespoons olive oil. When shimmering, add the diced onion, carrots and celery. Season with a pinch of salt and sweat, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add garlic and tomato

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook another 1–2 minutes, pressing it into the vegetables so it darkens slightly and loses raw flavor.

Deglaze and add liquids

Pour in the crushed tomatoes and 1.5 liters of stock, scraping any fond from the bottom. Add dried oregano, dried basil, bay leaf, 1.5 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer.

Beans, pasta and vegetables

Simmer root vegetables

Add the diced potato and simmer the soup, partially covered, for 8 minutes to begin cooking the potato.

Add remaining vegetables and beans

Stir in the green beans, zucchini and drained beans. Return to a simmer and cook 6 minutes more, until vegetables are tender but still hold shape.

Cook the pasta

Add the small pasta to the pot and cook according to package directions in the simmering soup (typically 8–10 minutes) until al dente. Stir occasionally to prevent sticking and add a splash of water or stock if soup reduces too much. Taste and adjust salt and pepper as the pasta absorbs liquid.

Finishing & garnish

Finish with greens and herbs

Once the pasta is tender, remove the pot from heat. Stir in the chopped spinach (or escarole) and chopped parsley until wilted, about 1–2 minutes. Add the lemon juice and red pepper flakes if using. Adjust seasoning to taste.

Serve

Ladle the soup into bowls. Drizzle each serving with a little extra-virgin olive oil and sprinkle with freshly grated Parmesan if desired. Serve hot with crusty bread.