Begin by finely chopping the onion, celery, carrots, garlic, zucchini, and green beans. Set aside the chopped veggies in separate bowls for easier access during the cooking steps.

In a large soup pot, heat olive oil and butter over medium heat. Once the butter melts, add the chopped onion, celery, carrots, and garlic. Sauté for 7-10 minutes until the onions are translucent.

Stir in the crushed tomatoes and vegetable broth, ensuring everything is well combined. Then, add in the zucchini, green beans, drained red kidney beans, drained white kidney beans, and Italian seasoning.

Once boiling, reduce the heat to low and cook for 10 minutes with a lid slightly ajar.

After 10 minutes, stir in elbow macaroni and continue cooking uncovered for another 15-20 minutes, stirring occasionally until the pasta is al dente.

Once cooked, adjust seasoning with salt and pepper as needed. Stir in fresh basil until just wilted, and ladle the soup into bowls, topping each with freshly grated Parmesan.