In a large pot, heat some oil over medium heat. Add the carrots, celery, and onion, and sauté until softened.

Add the garlic and cook for another minute until fragrant.

Stir in the zucchini, green beans, and diced tomatoes.

Pour in the vegetable broth and add the oregano, basil, and bay leaf.

Bring to a boil, then reduce heat and simmer for 20 minutes.

Add the cannellini beans and pasta, and cook until the pasta is tender.

Season with salt and pepper to taste, and remove the bay leaf before serving.