Finely chop the onion, garlic, and celery, and dice the carrot and zucchini into small, even pieces so they cook at the same rate.

Heat the olive oil in a large pot over medium heat and sauté the onion, garlic, and celery until the onion turns soft and translucent.

Add the diced carrot and zucchini to the pot and cook, stirring occasionally, until they start to soften at the edges.

Stir in the crushed tomatoes, vegetable stock, and bay leaf, and bring the pot to a gentle boil.

Lower the heat, stir in the dried oregano, and simmer uncovered until the carrot is tender and the broth smells fragrant.

Stir in the cooked kidney beans and the dry pasta, making sure the pasta is fully submerged in the broth.

Continue simmering, stirring occasionally to keep the pasta from sticking to the bottom, until the pasta is fully cooked but still has a slight bite.

Stir in the black pepper and salt, then taste and adjust the seasoning until the broth tastes well-balanced.

Turn off the heat, remove the bay leaf, and let the soup sit for a few minutes so the flavors settle before serving.

Ladle the soup into bowls and top with torn basil and a generous sprinkle of grated parmesan.