Heat olive oil in a large pot over medium heat. Add onion and cook until translucent. Add garlic and cook for 30 seconds. Add celery and carrots, and cook for about 5 minutes, stirring occasionally to keep from burning. Stir in green beans.
Stir in oregano, basil, thyme, salt and pepper. Add the diced tomatoes, tomato sauce, and broth. Cover and bring to a simmer, then lower the flame to low heat.
After 15 minutes, or when vegetables are almost tender, add the pasta to the pot and cook until al dente. Add the kidney beans.
If you are adding cream or leafy greens to the soup, add them to the pot at this point.
Remove from flame and stir in half the grated parmesan cheese. Set aside the other half in a bowl, for serving.