I had some red kidney beans and Parmesan "cheese" to use up, and ended up with this very tasty (and easy) soup. Don't know yet if it's better on the second day, but most soups are, in my experience. For non-vegans, you can replace the vegetable broth with chicken and the Parmesan with the regular kind, I'm sure.
1 cup carrots, thinly sliced
1/2 cup celery, sliced
1/2 cup onion, chopped
1 small zucchini, sliced
28-30 oz. vegetable broth (approx.)
2 cups water
1 can (28 oz.) diced tomatoes, undrained
4 cups dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 1/2-2 cups fresh green beans, chopped in half (or smaller, whatever you like)
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 cup grated Parmesan "cheese" (not the really finely grated kind; more like freshly grated in size, though whatever you have will work)
Thinly slice carrots and celery; chop the onion. Slice zucchini, then cut each slice in half. Combine all ingredients (except for cheese) in 6 qt. Dutch oven. Bring to boil, then reduce heat. Cover and let simmer for 20-25 minutes, until the vegetables are tender-crisp. Sprinkle each serving with cheese, then stir in to let it melt into the soup a bit before serving. Toss a little extra on top as a garnish. Makes about 5-6 servings.