In a dutch oven or medium stock pot, heat oil over a medium-high heat till it is shimmering. Add garlic and sage leaves and cook and stir for about 1 minute to allow the flavors to infuse with the oil.
Add onions along with a pinch of salt and saute till onions have softened, about 5 minutes.
Add carrots and saute another 5 minutes, then add peppers and zucchini and saute another 3-5 minutes, and finally add mushrooms along with all the spices and saute for another 3-5 minutes.
Add diced tomatoes, beans, soy sauce, and vegetable broth, bring to a boil and simmer for 45 minutes. Half way through, stir, taste, and adjust for seasoning. Serve immediately with a slice of good, crusty bread. This tastes even better the next day!