- Heat oil in dutch oven over medium heat. Add onion and half of the garlic and saute until onion is translucent - about 5 minutes. Add stock, tomatoes (with juice), potato, zucchini, green beans, carrots and oregano. Increase heat to medium high and bring to a boil. Reduce heat, cover and simmer until veggies are tender - about 25 minutes.
- When vegetables are tender, uncover, raise heat and bring to a boil. Stir in rinsed cannelloni beans and pasta. Reduce heat, cover and simmer until pasta is tender - about 11 minutes.
- Remove 1 Cup of broth to a bowl and stir in tomato paste, basil, parsley, pepper, salt and remaining garlic. Return mixture to soup pot and whisk lightly.
- Adjust seasoning.