Who doesn’t love a good soup!? Especially when it is easy! You probably have most of these ingredients or something similar to it in your kitchen already. So if you are looking for a way to use up those veggies before they go bad, making a soup like this or something similar is a great way to do just that! You can even freeze it for meals later! 

INGREDIENTS:
1 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1 parmesan rind (optional)
4 cups chicken stock
2 cups water
1 cup carrots, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
4 – 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or 1/2 teaspoon dried)
2 bay leaves
salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 1/2 cups zucchini, diced
1 1/2 cups @eatbanza shells
Finely shredded Parmesan cheese, for serving (or Romano (optional)

DIRECTIONS:
Add the diced tomatoes, tomato paste,parmesan rind, beans, zucchini, chicken stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to large pot. Season with salt and pepper to taste and cook on low heat for 60 min or medium high for 30 minutes.
Add in shells (or cook separately and add to each individual bowl) until pasta is tender. Enjoy!