In large stockpot or dutch oven heat olive oil over medium heat. Add onion, celery and carrots; cook for 5-7 minutes or until onion starts to soften. Add green beans and zucchini and cook for 2 minutes. Add garlic, basil and oregano and cook for 1 minute. Add vegetable broth and diced tomatoes; simmer for 10-15 minutes or until green beans start to soften. Add kidney beans and pasta and cook until pasta is tender; approximately 10 minutes.
Salt & pepper to taste and sprinkle with chopped parsley.