Heat olive oil in a large soup pot over medium-high heat. Add in the chopped zucchini, carrots, celery and onion. Cook for about 4 to 5 minutes, until the veggies are tender. Stir in the garlic and Italian Seasoning and cook an additional 30 seconds until fragrant.
Pour in the crushed tomatoes, tomato paste, vegetable broth and water. Stir to dissolve the tomato paste and then bring the mixture to a boil.
Add in the drained beans, uncooked pasta, salt, pepper and bay leaves. Keep the mixture at a light boil and stir occasionally, until the pasta is tender.
Remove the bay leaves from the soup and discard them. Taste the soup and add more salt and pepper to taste. Garnish the soup with freshly chopped parsley and grated parmesan cheese. Enjoy!