Heat the olive oil in a deep soup pot. Add in the finely chopped onions and remaining 2 cloves of garlic. Saute for 8-10 minutes until the onions turn translucent and begin to brown
Next add in the chopped celery and carrots . Add a pinch of salt and continue to stir for around 7-8 min more.
While the onion-celery-carrot mix is in the stock pot, chop the tomatoes and zucchini into small chunks. Also finely chop the greens that you are using - If using Kale remove the tough stems in the kale
Next Add in the dried herbs, chopped tomatoes, zucchini, finely chopped greens and vegetable broth in the soup pot. Give it a good stir, season with salt and let it simmer until the tomatoes start to turn mushy
Once the veggies are semi-soft, add in the cooked beans and pasta of choice in the soup mix. Continue cooking until the pasta is al dente in the soup
Ladle the soup in bowls. Check for seasoning and season with salt and black pepper as per taste. Garnish with finely chopped parsely , oregano and grated cheese. For a vegan version, skip the cheese and add in a glug of olive oil