In a large soup pot, combine olive oil, butter, onion, celery, carrots, and garlic. Sauté over medium heat for 7 to 10 minutes until the vegetables soften and the onion turns translucent.

Stir in the crushed tomatoes, broth, zucchini, green beans, red kidney beans, white kidney beans, and Italian seasoning. Raise the heat to high and bring the mixture to a boil.

Once it reaches a boil, reduce the heat to a simmer. Cover the pot slightly and let it cook for about 10 minutes.

Incorporate the elbow macaroni into the pot and keep simmering for another 15 to 20 minutes.

Taste the soup and season with salt and pepper to your liking. If using, stir in fresh basil before serving.

Serve each bowl topped with freshly grated parmesan cheese.

If the soup is too thick, add a splash more broth to reach your desired consistency.