Vegetable Base:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 zucchini, diced
• 1 medium potato, peeled and cubed

Additional Ingredients:

• 1 can (15 oz) diced tomatoes with juice
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) cannellini beans, rinsed and drained
• 1 cup green beans, trimmed and chopped
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 1 cup small pasta (such as ditalini or elbow)
• 2 cups chopped spinach or kale
• Grated Parmesan for serving (optional)