In a large pot, heat the extra-virgin olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Toss in the minced garlic and cook for an additional minute until fragrant.
Next, stir in the celery, carrots, and green beans. Sauté these vegetables for another 5-7 minutes until they begin to soften. Then, add the diced zucchini along with the oregano and basil. Season with salt and pepper to taste.
Pour in the diced tomatoes and crushed tomatoes, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld beautifully.
Pour in the vegetable broth and add the drained kidney beans. Bring the soup to a gentle boil, then reduce the heat to a simmer.
After the soup has simmered for about 15 minutes, add the chickpea pasta. Cook according to the package instructions, usually around 7-9 minutes, until the pasta is al dente.
Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove from heat and let it sit for a few minutes before serving.
Ladle the Minestrone Soup with Chickpea Pasta into bowls and top with freshly grated Parmesan cheese and chopped fresh basil if desired. Enjoy this warm, hearty meal with some crusty bread on the side.
