In a large stockpot heat oil over medium-high heat. Add the onion until cooked and translucent.
2.
Add garlic cook for thirty seconds. Add the celery and carrot and cook until softened. About 5 minutes.
3.
Stir in zucchini, dried basil and parsley, and salt and pepper to taste. Cook for about 3 minutes.
4.
Add the crushed tomatoes and chicken broth. Bring to a boil then stir in kidney beans and pasta. Cook until pasta is al dente, about 10 minutes. Ladle into bowls and top with parmesan cheese.
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