Heat a large pot in medium flame. Then add 2 tbsp of olive oil.
Now add the chopped onion, zucchini, carrots, celery to the pot and saute for about 10 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and stir for a couple of minutes.
Then add the vegetable broth, pasta, tomatoes, and tomato paste along with fresh kidney beans, green beans, bay leaves, basil, thyme, oregano, rosemary, and bring to a boil.
Stir the veggies for 15 min till the veggies are fully boiled.
Add salt and pepper as per your taste.
Thereafter, add spinach and parsley, lemon juice, and cook for more 2-3 mins until parsley and spinach cook well. (This spinach, parsley, and lemon juice – these are optional, I add that for a better taste. You can skip that.)
If any necessary seasoning (i.e., more salt, pepper, herbs, etc) want after taste the soup, adjust as required.
Remove bay leaves and optionally garnish with parmesan, or sprinkle parsley over the soup and serve immediately.
At any time, when cooking the soup, if the overall soup liquid level is lower than you like and you want to like and prefer more gravy, adding 1-2 cup of water or you can add vegetable broth, that is okay. In the end, you will have to adjust the salt level.
You can use fresh or frozen green beans.
Try to cut all vegetables in the same size so that they cook well at the same rate.
You will keep the soup airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Because of the starch in that tasty soup, It is frequent overnight. Add a little vegetable broth or tomato sauce to loosen it up.