Ingredients

• 4 large carrots, peeled and chopped
• 3 stalks celery, chopped
• 1 small red onion, chopped
• 3 cloves garlic, minced
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 2 (15 ounce) cans no-sodium-added red kidney beans, rinsed
• 2 (15 ounce) cans no-sodium-added diced tomatoes, undrained
• 6 cups no-sodium-added vegetable broth, such as kitchen basics
• 2 tablespoons italian seasoning
• 1 teaspoon crushed red pepper
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper
• 1 large zucchini, chopped
• 4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)
• ½ cup freshly grated parmesan cheese