In a large soup pot, heat olive oil on medium heat. When oil is hot, add in onion, carrots and celery. Season with ½ tsp salt and ½ tsp pepper. Sauté for 5-6 minutes, until the veggies are tender.
Add in zucchini, garlic and red pepper. Sauté for 3-5 more minutes, until zucchini has softened.
Add in tomato paste and stir until all the vegetables are coated.
Pour in bone broth and stir until tomato paste is combined with broth.
Add in canned tomatoes, spices and bring to a boil. When soup is boiling, reduce heat and add in green beans and mushrooms. Cook until green beans are soft, about 10 minutes. Season with salt and pepper to taste.
Serve hot and garnish with basil!