1. In a large stock pot, warm olive oil over medium-low heat until the oil shimmers. Add garlic and sauté  briefly. Add the shallots (or onion). Sauté until softened. Add carrots and celery. Sauté until tender.
2. Sprinkle in the spices: oregano, basil and salt. Grind black pepper into the pot. Add summer veggies to the pot. Saute for 2 minutes.
3. Pour in the vegetable broth. Hand crush the Italian whole tomatoes directly over the pot. Add water to the can. Swish it around to get all the tomato pieces and juices. Add the liquid to the pot. Measure out the tomato paste. Add it in. Stir to combine. Raise heat to medium-high. Bring to a boil, stirring frequently.
4. Reduce heat to low. Add leafy greens to the pot and stir. Add kidney beans and Great Northern beans. Stir briefly to combine. Simmer uncovered for 35 to 45 minutes.
5. While the soup is simmering on the stove, bring a small pot of heavily salted water to a boil. Cook pasta al dente according to package instructions. Drain well.
6. Divide the cooked noodles between individual serving bowls. Ladle the soup on top. Garnish each serving with a drizzle of olive oil, more cracked pepper, and grated cheese.

Serve minestrone soup with a loaf of rustic bread and/or a crisp garden salad.