2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 medium carrots, chopped

2 celery ribs, thinly sliced

1 teaspoon sea salt, plus more to taste

Freshly ground black pepper

3 garlic cloves, grated

1 (28-ounce) can diced tomatoes

1½ cups cooked white beans or kidney beans, drained and rinsed

1 cup chopped green beans

4 cups vegetable broth

2 bay leaves

1 teaspoon dried oregano

1 teaspoon dried thyme

¾ cup small pasta (elbows, shells, or orecchiette)

½ cup chopped fresh parsley

Red pepper flakes (optional)

Grated Parmesan cheese (optional, for serving)

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Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and salt; cook until softened, about 5-7 minutes.
Stir in garlic and cook 1 minute until fragrant.
Add diced tomatoes, cooked beans, green beans, vegetable broth, bay leaves, oregano, and thyme. Stir and bring to a boil.
Reduce heat; simmer uncovered for 20 minutes to meld flavors.
Add pasta; cook until tender, about 8-10 minutes, stirring occasionally.
Remove bay leaves; season with salt, pepper, and red pepper flakes to taste.
Stir in fresh parsley just before serving.
Serve hot, topped with Parmesan if desired.

Substitute with gluten-free pasta if needed.

Add zucchini, spinach, or potatoes for extra veggies.

Use chickpeas or lentils instead of beans for protein variation.

Splash of balsamic vinegar or lemon juice brightens flavor.

Skip Parmesan or use vegan cheese to keep vegan.

Freeze without pasta; add fresh noodles when reheating.