2 cups diced zucchini
½ cup ditalini, uncooked (or for cleaner version brown rice )
1/8 tsp. pepper
2 cloves garlic, minced
2 (16-ounces) cans low sodium chicken broth
1 (14 ½ -ounce) can Italian-style stewed tomatoes, untrained and coarsely chopped
1 (16-ounce) can red kidney beans, drained
1 (10 ounce) package frozen peas and carrots, thawed
½ 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.
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