Heat olive oil in a large kettle. Add onion, garlic, and salt. Sauté over medium heat for about 5 minutes, then add celery, carrot, green beans, oregano, cayenne, and basil. Cover and cook over low heat for 10 more minutes stirring occasionally.

Add bell pepper, zucchini, water, and tomato purée. Cover and simmer about 15 minutes. Add cannellini and garbanzo beans. Simmer another 5 minutes.

Bring the soup to a gentle boil. Add pasta, stir, and cook until the pasta is tender. Stir in the diced fresh tomatoes and serve.