1. Chop the carrots, celery, onion, and garlic. 2. Heat olive oil in a large pot over medium heat. 3. Add the chopped vegetables to the pot and sauté for 5 minutes. 4. Stir in the tomato paste and cook for an additional 2 minutes. 5. Add the canned tomatoes, vegetable broth, and water to the pot. 6. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.

1. Add the zucchini, green beans, kidney beans, cannellini beans, and pasta to the pot. 2. Season with salt, black pepper, dried basil, dried oregano, and bay leaf. 3. Stir well to combine. 4. Continue to simmer for an additional 15 minutes, or until the pasta is cooked and the vegetables are tender.

1. Remove the bay leaf from the soup. 2. Ladle the minestrone soup into bowls. 3. Serve hot with grated Parmesan cheese on top, if desired.