Sweat the aromatics

• Heat the olive oil in a stockpot over medium heat.
• Add the onion, carrots and celery and cook until softened.
• Stir in the garlic and tomato paste and cook briefly until fragrant.

Add the vegetables and liquid

• Add the potato, zucchini, canned chopped tomatoes and vegetable stock.
• Season with the oregano, salt and black pepper.
• Bring to a boil, then lower the heat and simmer until the vegetables are tender.

Add the beans and finish

• Stir in the cannellini beans and simmer gently to heat through.
• Taste and adjust the seasoning.
• Serve hot.