Add oil to soup pot and saute onion and garlic until soft. Stir frequently.
Dice all veggies into equally, small pieces.
Add celery, carrots, oregano, basil, salt, pepper to pot and cook for about 5 minutes. Stir frequently.
Add both peppers, zucchini, green beans, canned tomatoes, veggie stock and beans. Cover and simmer for 20 minutes.
Add uncooked pasta, balsamic vinegar (red wine works well too) and vegan parmesan. Simmer for 10 minutes or until pasta is cooked. Taste and add more seasoning if needed (I always do!).
The longer you let the soup simmer the fuller the flavor will be. Actually, this soup is better the next day!
Notes
This is a hearty, rich soup. It is great for a cold winter day and it full of fresh veggies, beans and pasta. Serve with some warm bread, Naan or crackers.