Start by adding the olive oil and butter to a large soup pot over medium heat. Once warm, toss in the chopped onion, celery, carrots, and minced garlic. Sauté these aromatic ingredients for about 7-10 minutes until they become tender and fragrant.

Next, stir in the crushed tomatoes along with your choice of chicken or veggie broth. Add in the chopped zucchini, fresh green beans, red kidney beans, white kidney beans, and Italian seasoning. Increase the heat until everything comes to a rolling boil.

Once boiling, reduce the heat so that it gently simmers. Cover your pot with a lid slightly ajar to let some steam escape, and let it cook for about 10 minutes.

Now it’s time to add the uncooked elbow macaroni into your simmering soup. Stir it well, leaving the lid off this time. Continue simmering for another 15-20 minutes or until both the pasta and veggies are tender.

Before serving up this delicious creation, taste your soup and season it generously with salt and pepper. If you’re using fresh basil, stir it in now. Consider sprinkling some freshly grated parmesan cheese on top.