Vegetable Base:

• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 2 cloves garlic (minced)
• 2 medium carrots (sliced)
• 2 celery stalks (sliced)
• 1 zucchini (diced)
• 1 small potato (peeled and diced)
• 1 cup green beans (chopped)

Soup Components:

• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can cannellini beans (drained and rinsed)
• 1 cup small pasta (like ditalini or elbow)
• 6 cups vegetable broth

Seasonings:

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Garnish:

• 2 cups chopped fresh spinach or kale
• Grated Parmesan cheese (optional, for serving)