Heat the olive oil in a large pot over medium heat.

Add the diced onion, carrots, and celery to the pot, and sauté for 5-7 minutes until softened.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Add the diced zucchini, potato, and green beans to the pot, and cook for 3-4 minutes while stirring occasionally.

Pour in the diced tomatoes and vegetable broth, and bring the mixture to a boil.

Reduce the heat to a simmer and stir in the cannellini beans, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste.

Simmer the soup for 20 minutes, allowing the flavors to meld and the vegetables to become tender.

Add the small pasta to the pot and cook according to the package instructions, usually 8-10 minutes, stirring occasionally.

Once the pasta is cooked, stir in the fresh parsley and adjust the seasoning if needed.

Serve the soup hot, optionally topped with grated Parmesan cheese.