Italian Vegetable Soup

Name: Italian Vegetable Soup
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tbsp extra virgin olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 medium zucchini, diced; 1 potato, peeled and diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 400g canned tomatoes (preferably San Marzano), crushed; 1 liter vegetable broth (or water); 200g canned cannellini beans, drained and rinsed; 100g small pasta (ditalini or elbow); 1 tsp dried oregano or thyme; Salt and freshly ground black pepper, to taste; Fresh basil or parsley for garnish; Grated Parmesan cheese (optional, for serving)