1/4 cup grated parmesan cheese to garnish with a dash of fresh parsley
Directions
1. Heat olive oil in a large pot over medium-high heat. Add the onions, celery, carrots, oregano, salt and pepper and cook for 5 minutes. Add the garlic seasoning cubes and continue to cook for one minute, stirring often.
2. Stir in the diced tomatoes with liquid, vegetable stock that you made, corn and parmesan rind and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Stir in the kidney beans, pasta and zucchini and cook until the pasta is tender, about 10-12 minutes. Season with salt and pepper. Serve in a bowl with a sprinkle of parmesan cheese and parsley.
