2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 medium zucchini, diced

1 medium yellow bell pepper, diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14 oz) diced tomatoes, with juices

4 cups vegetable broth

1 can (15 oz) cannellini beans, drained and rinsed

1 cup small pasta (such as ditalini or elbow)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

1/4 cup fresh parsley, chopped (for garnish)

Grated Parmesan cheese, to taste (optional)