Vegetable Base:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced

Additional Vegetables and Beans:

• 1 zucchini, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (15 oz) diced tomatoes with juice
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed

Broth and Seasonings:

• 6 cups vegetable broth
• 1 cup small pasta, such as ditalini or elbow
• 2 cups chopped spinach or kale
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Optional Toppings:

• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped for garnish