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In a large pot or Dutch oven over medium heat, melt the butter. Add the onion and cook, stirring often, until the onion is tender. Stir in the celery and carrot, and cook for 3-4 more minutes.
Pour the vegetable broth into the pot. Add the undrained tomatoes, then season with the Italian seasoning, salt, thyme, and pepper, Bring the mixture to a boil.
Add the pasta, beans, zucchini, and green beans. Bring the mixture back to a boil, then turn the heat down to medium-low. Cook, stirring often to keep the pasta from sticking, until the pasta and the vegetables are tender, about 20 minutes.
Serve topped with a sprinkling of parmesan cheese.