Heat olive oil in a large saucepan over medium heat. Add leeks, garlic, zucchini, asparagus and celery. Cover and simmer for 15 minutes, stirring occasionally.
Add broth, tomatoes and thyme, bring to boil, reduce the heat and simmer for 30 minutes.
Add beans, tomato paste, pasta and cook for another 10 minutes. Salt and pepper to taste.
Pour cooked soup in bowls and garnish with grated cheese and greens to taste.
Ready in: 60 minutes.