Step 1

Heat olive oil in a large (4.5 quart) soup pot over medium heat. Add the diced onions, carrots, and celery and soften for 5 minutes.

Step 2

Add the garlic, tomato paste, and seasonings. Cook for 2 minutes.

Step 3

Add the chicken broth, bouillon, crushed tomatoes, diced tomatoes, Worcestershire sauce, hot sauce, and bay leaf. Bring to a boil, then reduce to a simmer.

Step 4

Add the red/white beans, zucchini, and green beans.

Step 5

Simmer gently, uncovered, for 15-20 minutes. After simmering, taste and season with salt/pepper if desired.

Step 6

Meanwhile, boil water for the pasta. Once a boil is reached, stir in ½ tbsp. salt. Add the pasta and cook to al dente according to package instructions. Drain and transfer to serving bowls.

Step 7

Remove the bay leaf. Ladle the soup over the pasta and serve with Parmesan cheese.