1. Coat a saucepan with nonstick cooking spray (nonfat).
2. Over medium heat add first 3 ingredients and simmer 5 minutes.
3. Add 3 cups of the stock.
4. Place remaining stock with 1-cup kidney beans in a blender and blend well.
5. Transfer to tomato mixture and add remaining kidney beans and bring to a boil.
6. Reduce heat to low and simmer 10 minutes.
7. Add pasta and zucchini and cook an additional 10-12 minutes.
Serve with Parmesan.
