1-First Step: Prepare the ingredients. Wash and slice zucchini; dice the onion, carrots, and celery; mince garlic. Remove the casing from Italian sausage and crumble it into small pieces. Having all ingredients ready helps the cooking flow smoothly.

2-Second Step: Brown the sausage. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the crumbled sausage and cook it until browned and no longer pink, about 5–10 minutes. Remove the sausage from the pot and set aside. For vegan alternatives, brown plant-based sausage similarly.

3-Third Step: Sauté the vegetables. Add the remaining tablespoon of olive oil to the pot. Sauté zucchini, onion, carrots, and celery until softened, around 3–4 minutes. Stir in minced garlic, salt, and pepper; cook for an additional minute until fragrant.

4-Fourth Step: Add tomato ingredients and broth. Stir in tomato paste and let it melt into the vegetables. Then add the diced tomatoes, chicken broth, and Italian seasoning or oregano. Bring everything to a simmer, allowing the flavors to meld, about 5 minutes.

5-Fifth Step: Combine beans and pasta. Add kidney beans, cannellini beans, green beans, and pasta (if using) to the pot. Let the soup simmer uncovered for 10–12 minutes, or until the pasta is al dente and vegetables tender. Use gluten-free pasta if necessary.

6-Sixth Step: Fold in sausage and greens. Return the cooked sausage to the pot, stir in baby spinach or kale, and cook until the greens just wilt, approximately 2–5 minutes. Adjust seasoning with salt and pepper as desired.

7-Final Step: Serve with garnish. Remove from heat and stir in fresh parsley. Serve hot in bowls topped with freshly grated Parmesan cheese if you like, and optionally drizzle with extra virgin olive oil or a splash of red wine vinegar for brightness.