In a large pot, heat oil over medium-heat, then add in onions, celery and garlic and saute for 3-4 minutes or until onions are wilted.
Add Italian seasoning, bay leaves, dried oregano, and thyme. Stir and cook for about 1 minute.
Whisk in flour in the pot and stir until it completely dissolves. Then throw in paprika, stir and pour in chicken broth. Bring to a rolling boil and add diced tomatoes, followed by carrots, green beans, kidney beans and northern beans. Cover the pot and bring to a boil and simmer over medium-heat for 5-7 minutes ..
Add uncooked pasta, corn and zucchini. Stir, cover and simmer for another 10 minutes or until pasta reaches desired tenderness. Adjust seasoning with ground white or black pepper and salt and stock.
Remove from pot. If desired squeeze lemon to cool to the cooled down soup. Serve with crusted bread or with shredded parmesan cheese, if desired.