First things first, gather all your ingredients. Dice the onion, chop the carrots, mince the garlic, and slice the celery. Having everything prepped makes the cooking process smooth and enjoyable.

In a large pot, heat the olive oil over medium heat. Add the diced onion, stirring until it turns translucent—about 5 minutes. The aroma at this point is magical. Then add the carrots, celery, and garlic. Sauté for another 3-4 minutes until the garlic is fragrant.

Next, sprinkle in the sea salt and freshly cracked black pepper. Mix it well to combine, allowing the flavors to meld. After that, pour in the crushed tomatoes. Stir and let everything simmer for about 5 minutes. This is where the soup starts to develop its rich color.

Pour in the vegetable broth, bringing the mixture to a gentle boil. Once boiled, reduce the heat to a simmer. Add the cannellini beans and chopped green beans. You’ll want to stir it all again to incorporate those hearty components.

Toss in the dried bay leaves, oregano, thyme, and smoked paprika. These spices will elevate the flavor profile. Let the soup simmer for about 15 minutes, covered. The kitchen will start to smell incredible, and your mouth will be watering.

Now comes the fun part—add your pasta! Stir it in and cook until al dente, usually about 7-10 minutes, according to the package instructions. Remember to check periodically; you don’t want overcooked pasta swimming in your soup!

Once the pasta is cooked, stir in the balsamic vinegar and the chopped parsley. Remove the bay leaves, and taste your soup. Adjust the seasoning if necessary; sometimes, a little more salt or pepper can make all the difference.

Ladle the soup into bowls, perhaps with a sprinkle of extra parsley on top. Enjoy it hot, and savor each comforting bite. Pair it with a slice of crusty bread, and you have yourself a meal that warms the heart.