On medium high heat add olive oil to coat bottom of a stock pot. Toss in diced onions, carrot, and celery. Saute 4-5 minutes, until onions start to look translucent. Add the garlic and cook stirring until the garlic is fragrant.
Add the beans, tomatoes, seasonings and parmesan rind. Stir to combine. Add the soup base and water and bring the soup to a simmer.
Cover and simmer on low for 20-25 minutes, until carrots and celery are tender. Add in the pasta, zucchini and green beans and cook until the pasta is soft, 8-10 minutes. (Add additional vegetable broth or water if you feel you need it for preferred consistency.) Season with additional salt and pepper to taste. Serve warm