In a pot add butter, oil, garlic, rosemary, oregano, onions. Cook onions for 2 minutes and then add celery, carrots, potatoes, zucchini, beans, salt, pepper and combine broth. Cover and cook on medium heat for 30 minutes.
Two minutes before the soup is done cooking add boiled pasta. Remove cover and taste for salt and black pepper. Ladle soup into bowls and grate fresh parmesan cheese over top. Serve hot with bread.
Recipe courtesy by Gratify Cooking