In a large saucepan, melt the butter and saute the onion, celery, garlic and carrots for 4 to 5 minutes. Stir in the green beans, tomato sauce, kidney beans and stock. Bring to bubbling.
Once bubbling, stir in the pasta noodles and cook for 8 to 10 minutes, or until al dente. Seaon with salt and pepper to taste.
Remove soup from the heat and prepare to spoon into serving bowls. (You don't want the pasta to overcook!)
Serve Minestrone Soup with optional Parmesan cheese and chopped fresh basil.