Follow these simple steps to prepare your Quick Veggie-Packed Minestrone Soup:

1. Heat the Olive Oil
   In a large pot, heat the olive oil over medium heat. This will serve as the base for sautéing your vegetables.
2. Add Onion, Carrots, and Celery
   Add the chopped onion, diced carrots, and diced celery to the pot. Cook until the vegetables are softened, about 5 minutes. Stir occasionally to ensure even cooking.
3. Incorporate Garlic and Zucchini
   Stir in the minced garlic and diced zucchini. Cook for an additional 2 minutes, allowing the garlic to release its aroma and the zucchini to begin softening.
4. Combine Remaining Ingredients
   Add the canned diced tomatoes, rinsed kidney beans, vegetable broth, dried oregano, and dried basil to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, stirring occasionally.
5. Cook the Pasta
   Once boiling, stir in the small pasta. Reduce the heat to a simmer and cook for 10-12 minutes, or until the pasta is tender but not overcooked.
6. Add Greens (Optional)
   If desired, add fresh spinach or kale during the last minute of cooking. Stir until the greens are wilted and well incorporated into the soup.
7. Serve and Enjoy
   Ladle the hot minestrone soup into bowls and serve immediately. Enjoy the comforting flavors and nourishing ingredients in every bite!