Warm the olive oil in a dutch oven over medium-high heat. Once shimmering, add the onion, carrot, celery, green beans, garlic and, salt. Cook until onions become translucent and vegetables begin to soften. Stirring often for about 10 minutes.
Add the diced tomatoes with their juices, broth, water, pasta, beans, dried herbs and, chili flakes if using. Stir to combine and bring mixture to a boil.
Reduce heat to a gentle simmer and cook for 20 minutes, ensure the pasta is cooked and vegetables are soft.
Remove from heat. Stir in a squeeze of lemon juice and season with salt and pepper, to taste.
Divide into bowls, garnish with fresh basil and parmesan, if desired.