Minestrone Soup

1 Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes, until softened and fragrant.
2 Stir in the garlic and cook for another 30 seconds, just until aromatic.
3 Add the zucchini, green beans, diced tomatoes, chicken broth, Parmesan rind, bay leaves, salt, pepper, oregano, parsley, and basil.
4 Bring to a gentle boil, then reduce to a simmer and cook for 15 minutes to let the flavors come together.
5 Meanwhile, bring a medium sized pasta pot to a gentle boil.  Season the water generously with salt and add in the pasta and cook until just al dente, about 8–10 minutes.
6 Add the cannellini beans and kidney beans and simmer for another 3–5 minutes, until warmed through.
7 Remove the bay leaves and Parmesan rind.
8 Add in pasta to each individual bowl, followed by the minestrone soup. Finish with fresh lemon juice, taste, and adjust seasoning as needed.