Cook the Sausage: In a large pot or Dutch oven, brown the Italian sausage over medium heat, breaking it into small crumbles as it cooks. Once fully cooked, remove it from the pot with a slotted spoon and set it aside. Leave a little of the sausage fat in the pot for extra flavor.

Sauté the Aromatics: Add the diced onion to the pot and sauté until softened and translucent, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant. This step ensures the soup starts with a rich, aromatic base.

Simmer the Broth: Pour in the beef broth, diced tomatoes, and beans. Stir in the basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.

Add the Vegetables: Stir in the carrots, zucchini, and cooked sausage. Simmer for another 10-15 minutes, or until the vegetables are tender but not mushy. Adjust seasoning as needed during this stage.

Serve and Enjoy: Ladle the soup into bowls and serve hot, garnished with grated Parmesan cheese if desired. Pair with crusty bread or garlic knots for a complete meal.