Combine oil, carrots, celery, green beans, zucchini, and onions in a large Dutch oven or cooking pot.
Cook over medium/high heat for 6-7 minutes, stirring frequently, until carrots start to soften.
Add garlic, Italian seasoning, salt and pepper, tomato paste, vegetable stock, water, and pasta.
Bring to a boil, then add kidney beans and diced tomatoes.
Reduce heat to medium and cook for 20 minutes, stirring occasionally. After 10 minutes, add an additional cup of water if too much liquid has cooked out.
Garnish with grated parmesan and parsley. Enjoy!