1: In a stock pot, heat olive oil on medium-high heat.
2: Sauté onion, carrots, celery, garlic, mushrooms, and zucchinis until somewhat tender (7-10 minutes).
3: Add tomatoes, pasta, both beans, broth, and all seasonings.
4: Bring to a boil.
5: Once boiling begins, reduce heat to low and allow soup to simmer and cook an additional 15-20 minutes or until all vegetables are cooked through and pasta is done.
6: Top with cheese and enjoy!
