In a large Dutch oven or stockpot, warm 4 tablespoons of extra-virgin olive oil over medium heat. Add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook for about 7 to 10 minutes, until the vegetables soften and the onions turn translucent.

Toss in the seasonal vegetables, garlic, oregano, and thyme. Cook for an additional 2 minutes until everything is fragrant.

Pour in the diced tomatoes with their juices, vegetable broth, and water. Add salt, bay leaves, and a pinch of red pepper flakes. Season with freshly ground pepper to taste, and stir.

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

After 15 minutes, remove the lid and add the pasta, beans, and greens. Continue simmering uncovered for about 20 minutes or until the pasta is cooked al dente.

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