Start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Once hot, add the diced onion and cook for about 5 minutes, or until it becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant.
Next, toss in the diced celery, carrots, green beans, and zucchini. Stir everything together and cook for another 5-7 minutes, allowing the vegetables to soften slightly. Season with dried oregano, dried basil, salt, and pepper.
Once the vegetables are tender, add the two cans of diced tomatoes and the can of crushed tomatoes. Stir to combine all the ingredients, letting the flavors meld together.
Add the 6 cups of vegetable broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 20 minutes, allowing all the flavors to develop.
After 20 minutes, stir in the drained kidney beans and the chickpea pasta. Continue to simmer for another 10 minutes, or until the pasta is al dente. If needed, adjust the seasoning with more salt and pepper.
Once the pasta is cooked, ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped basil if desired. Enjoy the warm, hearty goodness of your Minestrone Soup with Chickpea Pasta!
