It sounds like a childhood nightmare — soup and vegetables. However, we assure you that every fussy eater will like it.
Dice the sausage. Slice leek and celery. Peel and dice carrots and parsley. Clean the green beans and cut them into 2–3 cm (0.8–1.2 in) pieces. Chop the basil. Strain canned beans from the pickle.
Use a large pot to heat the olive oil, and fry the sausage on it. Add the leek and celery, and cook for about 2 minutes. Add the carrots, green beans, and parsley. Pour everything with the broth with tomatoes and puree. Add the bay leaf and cook it all, covered, on medium power for about 30 minutes.
Add chopped basil to the soup. Pour in the strained beans and raw pasta, and mix thoroughly. Season with salt, a pinch of sugar, and pepper. Cook until the pasta is soft.