1. In a large soup pot or Dutch oven, heat oil over medium heat until shimmering.
2. Add onion, carrots, celery, garlic and mushrooms. Sauté until onions are translucent and mixture is fragrant.
3. Add beans, tomatoes, broth, herbs and black pepper. Bring to a boil.
4. When mixture has come to a boil, add pasta and cook according to time on pasta package, stirring occasionally. Remove from heat and serve with chopped parsley and nutritional yeast.
Try tomato sauce or canned crushed tomatoes instead of the petite diced tomatoes.
TOOLS & EQUIPMENT
Large soup pot or Dutch oven, cutting board, knife, stirring utensil