Add olive oil to a large pot over medium heat.

Toss in the diced onion, carrots, and celery. Sauté for 8–10 minutes until the onion becomes golden and soft.

Add the minced garlic and cook for an additional 30 seconds until fragrant.

Stir in the tomato paste, seasoning the mixture with salt and pepper.

Cook for about 8 minutes, stirring frequently.

Pour in the fire-roasted diced tomatoes along with the dried herbs: rosemary, oregano, thyme, and, if desired, red pepper flakes.

Cook for another 2 minutes while scraping the bottom of the pot.

Add the vegetable stock, drained beans, and diced zucchini to the pot.

Stir well and bring to a boil, then reduce to a simmer for about 10–15 minutes.

Boil a separate pot of water and salt it generously.

Cook the ditalini pasta according to the package directions, then drain and set aside.

When the soup is ready, turn off the heat and stir in frozen peas and corn.

Taste the soup, adjusting seasonings as necessary.

Remove bay leaves if used and serve.

Ladle the soup into bowls and incorporate a few spoonfuls of pasta into each serving.

Top with freshly grated Parmesan cheese and serve with crusty bread.