Step 1

Place a large soup pot over medium heat and add onion, celery and carrots. Season with salt and pepper to taste and cook in a splash of water for 4-5 minutes.

Step 2

Stir occasionally, until the veggies become soft and fragrant, then add the zucchini, bell peppers, tomato paste, oregano and basil.

Step 3

Season with another pinch of salt and pepper and cook for another 4-5 minutes, just until the veggies start to soften up.

Step 4

Add the buckwheat, green beans, crushed tomatoes, vegetable broth and water. Let the soup simmer gently for 15-20 minutes, just until the buckwheat is cooked and all the veggies are tender.

Step 5

Stir in the cannellini beans and nutritional yeast and season with more salt and pepper, if needed. Serve immediately and enjoy!