Add the oil and butter to a large Dutch oven set over medium high heat.
1 tbsp extra virgin olive oil, 1 tbsp butter
When the butter and oil are hot add the onion, carrots, celery, and zucchini. Saute until softened, stirring often- about 5 minutes. Stir in the garlic and cook another 60 seconds.
1 cup diced yellow onion, 1 cup diced carrots, 1/2 cup diced celery, 1 large zucchini, 3 tsp minced garlic
Add the paste and Italian seasoning, stir until evenly combined with veggies. Add all of the beans, and stir again to evenly combine. Continue cooking another 5 minutes.
1 tbsp tomato paste, 1 tbsp Italian seasoning, 1 cup chopped green beans, 1 14.5 oz can dark red kidney beans, 1 14.5 oz can chick peas
Add the tomatoes, thyme, parsley, and broth to the pot. Give everything a good stir and bring the soup to a boil, then immediately reduce the heat to low.
1 15 oz can diced tomatoes, 2 tbsp chopped fresh parsley leaves, 1 tsp dried thyme, 4 cups beef broth
Add the rest of the ingredients to the pot, stir to combine, and let the soup simmer for 8-10 minutes. Season with salt and pepper, to taste.
1 tsp onion powder, 1 tsp garlic powder, 2 tbsp Worcestershire sauce, 1 tsp balsamic vinegar, 1 cup ditalini pasta, salt and pepper
Ladle into bowls and serve warm with shredded Parmesan cheese for garnish and crusty bread for dipping.