Warm the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, sliced celery, and a pinch of sea salt, along with several twists of freshly ground black pepper. Stirring occasionally, sauté the vegetables for around 8 minutes, or until they begin to soften and become fragrant.

Incorporate the grated garlic, diced tomatoes with their juices, rinsed beans, chopped green beans, vegetable broth, bay leaves, dried oregano, and thyme. Bring the mixture to a simmer, cover the pot, and let it cook gently for 20 minutes, allowing the flavors to meld together.

Next, add the small pasta to the pot, stirring well to combine. Cook the soup uncovered for an additional 10 minutes, or until the pasta reaches al dente perfection.

Taste and adjust the seasoning, adding more salt or pepper if needed. Serve the soup hot, garnished with fresh parsley, a pinch of red pepper flakes, and a sprinkle of grated Parmesan cheese, if desired.