Warm olive oil in a large pot over medium low. Mince garlic and onion, and chop zucchini.

Add garlic and onion to the pan, and sauté until lightly browned, 3-5 minutes.

Add zucchini to the pan and sauté for 5 minutes.

While that's cooking, place the diced tomato chunks in a blender. Pulse for just a few seconds, until tomatoes are mostly pureed.

Add the broth, vegetable bouillon cube, and tomatoes to the pot. Increase the heat and bring the mixture to a boil.

Add in the pasta. Cook until it's al dente and the soup is at a desired consistency, around 7 minutes.

Top with fresh basil and/or cheese, and serve with fresh bread if you'd like.