Boil the macaroni (100 g) per package instructions; drain.
Heat 2 tbsp oil (2 tbsp) in a large pot over medium-high. Cook onion (450 g) and garlic (1 tbsp) until starting to brown, ~3 min. Add carrots (130 g), celery (120 g), Italian seasoning (1 tbsp) and salt (3/4 tsp); cook until softened with fond forming, 3–5 min.
Add wine (120 ml) and cook until mostly evaporated, 1–3 min. Add broth (1400 ml) and zucchini (1), boil then simmer until tender, 4–6 min. Crush in tomatoes (800 g) with their sauce, stir in beans (400 g) and cooked macaroni (100 g); heat through ~4 min.
Off heat, stir in basil (15 g). Serve topped with Parmesan and a drizzle of olive oil (2 tbsp).