In a large pot over medium heat, drizzle in olive oil. Add onion, carrots, celery, and zucchini. Sauté for 2-3 minutes until the onion becomes translucent.

Sprinkle in salt and Italian seasoning while sautéing. Stir occasionally for about a minute to release the aroma.

Incorporate diced tomatoes, tomato sauce, green beans, and drained white kidney beans. Stir in dry shell pasta and enough water or vegetable broth to cover.

Raise the heat to boil. Reduce to low and simmer uncovered for 10-15 minutes, or until pasta is al dente. Stir occasionally.

Taste the soup and adjust seasoning with more salt or freshly cracked pepper if needed.

Ladle the warm soup into bowls, garnish with fresh parsley, and serve warm.