In a large dutch oven or soup pot, heat olive oil over medium high heat. Add onion, carrots, and celery once hot. Let cool 7-8 minutes or until carrots have started to soften.

Add in green beans and garlic. Then add salt, pepper, oregano, and thyme. Stir.

Pour in diced tomatoes, tomato sauce, beans, vegetable broth, and water and then cover. Bring to a boil. Once boiling, let simmer 10 minutes on medium heat.

Add in pasta, and cook another 10 minutes uncovered, stirring occasionally. Add in parsley with a minute or two left, then turn off heat and add in parmesan cheese. Stir it all until well combined.

Serve and top with more cheese and red pepper flakes if you like a kick!