Prep the vegetables: Dice the onion, carrots, and celery. Mince the garlic. Cube the potato and zucchini. Trim and cut green beans into bite-size pieces. Rinse and drain the beans.

Sauté the aromatics: In a large pot, heat 2–3 tablespoons of olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until the veggies soften and the onion turns translucent.

Add garlic and tomato paste: Stir in the garlic and 1–2 tablespoons of tomato paste. Cook 1–2 minutes until fragrant and slightly darkened. This step deepens the flavor.

Build the base: Add canned tomatoes (with juices), 6 cups of vegetable broth, bay leaf, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and a pinch of red pepper flakes if you like heat. Stir well.

Add hearty vegetables: Stir in the potato and green beans. Bring to a gentle boil, then reduce to a simmer. Cook 10 minutes.

Add zucchini and pasta: Stir in the zucchini and 1 cup small pasta. Simmer 8–10 minutes, or until the pasta and potatoes are just tender. Stir often so the pasta doesn’t stick to the bottom.

Add beans and greens: Stir in 1–2 cans of beans and a few handfuls of spinach or chopped kale. Simmer 2–3 minutes, just until the greens wilt and beans warm through.

Finish and season: Remove the bay leaf. Add a squeeze of lemon, chopped parsley or basil, and generous salt and pepper. Taste and adjust. If it’s too thick, add a splash of hot water or broth.

Serve: Ladle into bowls and drizzle with a little olive oil. Add more herbs and black pepper if you like.