Step 1

Heat the olive oil in a large soup pot over medium heat. Add onions and garlic and sauté, stirring frequently, until onions are translucent and fragrant - about 5 minutes. Add celery, carrots, and zucchini and sauté for another 2-3 minutes.

Step 2

Add spices and mix until vegetables are well coated. Stir in beans, diced tomatoes, tomato paste, vegetable broth, and pasta. Bring to a boil. Reduce heat to a simmer and simmer for 15 minutes until the pasta is al dente. Be careful not to overcook the pasta.

Step 3

Remove from heat and season with salt and pepper. Let cool 10 minutes before serving with vegan parmesan. Serve with Caesar Salad and artisan bread.