Step 1

Heat a large dutch oven or stockpot over medium-high heat and then add in oil.

Step 2

Once oil is hot add the onions, celery, and carrots, saute until lightly browned, 5 minutes.

Step 3

Add zucchini and yellow squash, saute for 2 minutes.

Step 4

Add garlic and saute for 30 seconds.

Step 5

Add tomato paste and saute for 30 seconds.

Step 6

Add diced tomatoes, vegetable stock, 1 teaspoon salt, rosemary, bay leaf, and oregano, stir to combine.

Step 7

Turn the heat to medium and bring the liquid to a vigorous simmer.

Step 8

Add red kidney beans and pasta to the pot, cook until pasta is al dente, about 10 minutes.

Step 9

Add green beans to the pot and cook until tender and bright green, about 3 minutes.

Step 10

Remove rosemary sprigs and add more vegetable broth as needed to thin out the soup, about 1 to 2 cups, warm before serving.

Step 11

Taste soup and season with more salt and pepper as desired.

Step 12

Garnish with parsley and serve hot.