Heat 2 TB Olive oil in a large stock pot over medium to high heat. Add carrot, onion and celery; cook and stir until onion starts to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.

Pour broth and plum tomatoes into the pot. Bring to a simmer.

Stir beans, cabbage, red pepper flakes, Italian seasoning, and 2 teaspoon salt into the broth mixture. Bring to a simmer and cook for 30 minutes.

Stir in Swiss chard (or other greens) and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.

Stir in pasta (if using) and increase heat to medium-high. Simmer until pasta is tender, about 15 minutes.