In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened about 3-4 minutes.

Add the sliced carrots and chopped celery to the pot. Cook for another 5 minutes, stirring occasionally.

Stir in the diced zucchini, canned tomatoes (with juice), and white beans. Pour in the vegetable broth and add the dried basil and oregano.

Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the vegetables are tender—season with salt and pepper to taste.

While the soup is simmering, lightly toast the whole-grain bread slices. If desired, add butter or olive oil to the bread for extra flavor.

Ladle the hot vegetable and bean soup into bowls. Garnish with fresh parsley.

Serve the soup with slices of toasted whole-grain bread on the side.