Cook and drain the pasta according to the package directions. While the pasta is cooking, heat the oil in a 5-quart saucepot. Add the carrots, celery, onion and garlic and cook for 5 minutes or until tender-crisp.
Add the tomato paste, Italian seasoning and crushed red pepper and cook and stir for 2 minutes.
Increase the heat to high. Add the broth, kidney beans and green beans and heat to a boil, stirring to scrape up any browned bits from the bottom of the pot. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender.
Stir in the cooked pasta. Season to taste with salt and pepper. Serve sprinkled with thinly-sliced fresh basil and grated Parmesan cheese, if desired.
A soup like this minestrone is easily customizable and a great way to use up leftover vegetables! You can add up to 2 1/4 cups additional vegetables in Step 3. Try adding diced potatoes to make the soup even more hearty!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.