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