Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once shimmering, add the onion, carrot, celery, tomato paste, and a pinch of salt. Cook, stirring often, until vegetables have softened and onions are translucent, about 7 to 10 minutes.

Add seasonal vegetables, garlic, oregano, and thyme. Cook until fragrant, stirring frequently, about 2 minutes.

Pour in diced tomatoes with their juices, broth, and water. Add salt, bay leaves, and red pepper flakes. Season generously with freshly ground black pepper.

Raise heat to medium-high and bring to a boil. Partially cover the pot with a lid, leaving about a 1-inch gap for steam to escape. Reduce heat to maintain a gentle simmer.

Cook for 15 minutes covered.

Remove the lid and add the pasta, beans, and greens. Continue simmering uncovered for 20 minutes or until pasta is al dente and greens are tender.

Remove from heat and remove bay leaves. Stir in lemon juice and remaining tablespoon of olive oil.

Taste and season with additional salt and pepper until flavors are balanced. Garnish bowls with grated Parmesan if desired.