Heat oil in a soup pot on Med-High heat.
Add the onions, garlic, carrots, and celery.
Sauté until the onions are translucent.
Add 2 cups of water and the pepper, garlic salt, oregano, thyme, and cayenne.
Bring to a boil.
Add the 2 cans of Amy's Soup, the cannelloni beans, and nutritional yeast.
Add 2 to 5 cups of water based on your broth preferences. I typically use the soup cans to rinse out anything that gets left in them.
Add the noodles and butter and bring to a boil.
Boil until the noodles are soft, add the frozen vegetables.
When the soup returns to a boil, it's ready to serve!