Heat the olive oil in a large pot over medium-high heat.
Add the onion and cook until soft, about 4 minutes.
Add the garlic and stir for only 30 seconds.
Add the celery and carrot and cook until they begin to soften, about 5 minutes.
Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the vegetable broth to the pot and bring to a boil.
Reduce the heat to medium low and simmer 10 minutes.
Stir in the kidney beans and pasta, and cook until the pasta and vegetables are cooked, about 10 minutes.
Season with salt and pepper, and garnish with chopped basil.