Step 1

Place a large soup pot over medium heat and add the onion, celery, and carrots. Use water, vegetable broth or olive oil to sauté for 4-5 minutes while stirring occasionally.

Step 2

Once your veggies have become soft and fragrant, add the zucchini, pepper, tomato paste, oregano, and basil. Season with a pinch of salt and pepper and cook for another 4-5 minutes, just until the veggies start to soften.

Step 3

Add in the buckwheat, greens beans, crushed tomatoes and vegetable broth. Let the soup simmer gently for 15-20 minutes, just until the buckwheat is cooked and all the veggies are tender.

Step 4

Stir in the white beans and nutritional yeast and season with more salt and pepper, if needed. Serve immediately and enjoy!