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.
Soup is very thick. You can thin with additional stock or water if you wish. A steaming bowl of minestrone and some crusty Italian bread... life is good!