First, heat the olive oil in a large stockpot over medium heat.
When the oil is hot, add the onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables soften.
Next, add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and the bay leaf to the pot. Bring to a boil, and then turn down to simmer.
Then add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
Season with salt and pepper.
Serve in a bowl, and garnish with parsley and parmesan cheese.