Heat the olive oil in a large pot over medium heat.

Add the diced onion and cook for 2-3 minutes until softened.

Stir in the minced garlic and cook for another 30 seconds, being careful not to let it burn.

Add the diced carrots, celery, zucchini, green beans, and potato to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Pour in the diced tomatoes and vegetable broth. Stir to combine.

Add the cannellini beans, dry pasta, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste.

Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the vegetables are tender and the pasta is cooked through.

Taste and adjust the seasoning with more salt and pepper if needed.

Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley, if desired.