In a large saucepan heat oil over medium-high heat. Add mixed vegetables. Cook, uncovered, about 10 minutes or until vegetables are crisp-tender, stirring occasionally. Remove half the vegetables; set aside.
Stir chicken broth and garlic into remaining vegetables in saucepan. Bring to boiling. Stir in beans and pasta. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until pasta is just tender. Stir in fresh oregano leaves.
To serve, ladle soup into four bowls. Top each with reserved vegetables. Sprinkle each serving with Parmesan cheese slices, if desired. Makes 4 servings.