In a large soup pot, heat olive oil and butter over medium heat. Once melted, add chopped onion, celery, and carrots. Sauté for 7-10 minutes until softened and the onions are translucent.

Stir in crushed tomatoes and broth, add zucchini, green beans, kidney beans, and cannellini beans. Sprinkle in Italian seasoning and bring to a boil over high heat.

Once boiling, reduce heat to a gentle simmer and cover slightly. Cook for about 10 minutes, stirring occasionally.

Add elbow macaroni and simmer uncovered for an additional 15-20 minutes, or until pasta and vegetables are tender. Stir occasionally to prevent sticking.

Season with salt and pepper to taste. Stir in fresh basil and ladle into bowls, finishing with grated Parmesan cheese if desired.