2 tablespoons olive oil

1 medium onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

1 zucchini, diced

1 cup green beans, trimmed and cut into 1‑inch pieces

1 medium potato, peeled and diced

1 can (15 oz) diced tomatoes

1 tablespoon tomato paste

6 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon thyme

Salt and pepper to taste

1 bay leaf

1 can (15 oz) cannellini or kidney beans, drained and rinsed

¾ cup small pasta (ditalini, elbow, or small shells)

2 cups chopped spinach or kale

Fresh parsley or basil (optional garnish)

Grated Parmesan cheese (optional garnish)

A drizzle of olive oil (optional garnish)