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Sauté vegetables: In a large pot or dutch oven on medium heat, sauté in olive oil onion, carrots, celery, and a little salt for 4-5 minutes. Add garlic and zucchini, cook for 3 additional minutes.
Add liquids and simmer: Add diced tomatoes, tomato paste, vegetable broth, cannellini beans, and all of seasonings. On low-medium heat, cover and let soup simmer for 30 minutes - stir occasionally. Turn burner off and stir in kale leaves.
Taste and serve: Before serving, taste the soup. If it needs more flavor add a pinch more salt at a time until just right. Note: salt is your friend. It doesn't just add to a dish, it draws out flavor from the ingredients. Garnish with fresh chopped basil, grated parmesan, and serve!