Small dice the onion, celery, and carrots
Mince the garlic
Dice the zucchini, yellow squash, and tomatoes and place into a mixing bowl with the green beans
Chop the fresh herbs
Heat the olive oil in the 6 quart sauce pan on medium heat
Add the onion, celery, and carrot season with salt and black pepper, then add the dried oregano and bay leaves and sauté for a few minutes or until they start to soften and release liquid
Add the other vegetables and season with salt and black pepper and stir
Add the tomato paste, and stir gently in order to coat the vegetables and slightly cook the tomato paste
Add the water, and stir gently adding the bullion ( chicken or vegetable) and adjust the seasoning with salt and pepper
In the smaller sauce pan boil water adding salt, for cooking the pasta
Add the fresh basil and parsley to the soup and give it a gentle stir
Rinse the kidney beans with cool running water in a small strainer, then add them to the soup
Chop or grate the parmesan cheese
Simmer the soup for 25 minutes while you finish cooking the pasta
Remove the soup from the heat and gently stir in about an ounce of parmesan cheese, and adjust the salt and pepper to taste
Place desired amount of pasta in a serving bowl, ladle in the soup, garnish with additional parmesan cheese, and enjoy!
