In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 sliced carrots, 3 sliced celery ribs, and 1 diced small zucchini. Sauté for 2-3 minutes.

Sprinkle in ½ teaspoon of Italian seasoning and 1 teaspoon of salt. Stir well and continue cooking for another minute.

Stir in 2 diced medium tomatoes, 1 can of tomato sauce, 1 cup of trimmed green beans, 1 can of drained white kidney beans, and 2 cups of water or vegetable broth.

Add 1 cup of dry shell pasta to the pot. Stir everything together and bring to a boil. Reduce heat to low and cover.

Let the soup simmer for about 30 minutes, stirring occasionally until the pasta is tender.

Taste and adjust seasoning if necessary. Serve in bowls and sprinkle chopped parsley on top.