2 cups diced zucchini
1/2 cup uncooked pasta of your choice
1/8 tsp pepper
2 cloves garlic, minced
2 (16-ounce) cans chicken broth
1 (14 1/2 -ounce) can Italian-style stewed tomatoes, undrained and coarsely chopped
1 (16-ounce) can red kidney beans, drained
1 (10-ounce) package frozen peas and carrots, thawed
1/2 cup grated Parmesan cheese
Combine first 8 ingredients in a large saucepan; bring to a boil.
Cover, reduce heat and simmer 10 minutes or until pasta is done, stirring occasionally. Stir in cheese; ladle into bowls. For more interesting flavor, try adding some basil pesto to taste and stir in.
Makes 9, one-cup servings. Easily increased.