Heat olive oil in a large pot over medium heat.

Add diced onion and sauté until translucent.

Add diced celery and carrots and sauté until softened, about 5 minutes.

Add minced garlic and sauté for another minute until fragrant.

Pour in diced tomatoes and vegetable stock.

Bring the mixture to a boil, then reduce heat to a simmer.

Add fresh basil and pasta, and cook for 10 minutes, or until pasta is nearly cooked.

Add green vegetables (snap peas or green beans) and beans (including the liquid from the cans).

Cook on low heat for another 20-30 minutes, allowing the flavors to meld.

Season with salt and pepper to taste before serving.