In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once melted, add 1 chopped onion, 2 chopped celery sticks, 3 sliced carrots, and 3 minced garlic cloves. Sauté for about 7-10 minutes until the vegetables are softened and fragrant, stirring occasionally to prevent sticking.

Stir in the contents of a 28-ounce can of crushed tomatoes along with 4 cups of chicken or vegetable broth. Add 1 chopped zucchini, 1 cup of chopped green beans, 1 drained can each of red and white kidney beans, and ½ teaspoon of Italian seasoning. Increase the heat to high and bring the mixture to a vigorous boil, stirring gently.

Once boiling, reduce the heat to low and cover the pot with the lid slightly ajar, allowing steam to escape. Let the minestrone soup simmer for about 10 minutes, enabling the flavors to meld and the vegetables to soften.

Add ¾ cup of uncooked elbow macaroni to the simmering soup, stirring it in gently. Continue to simmer uncovered for another 15-20 minutes, or until the pasta is cooked al dente and the vegetables are tender.

Taste the minestrone soup and season it with salt and pepper according to your preference. If using, stir in a handful of fresh basil just before serving. Ladle the hearty soup into bowls and top with freshly grated Parmesan cheese, if desired.