Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened.

Stir in the zucchini, minced garlic, and Minestrone Soup Seasoning. Cook for 1 additional minute until highly fragrant.

Pour in the diced tomatoes and vegetable broth. Bring the soup to a gentle boil over medium-high heat.

Reduce the heat to a simmer and stir in the kidney beans and small pasta. Cook for 10 to 12 minutes, or until the pasta is tender and the vegetables are cooked through.

Ladle the hot soup into bowls. Garnish generously with freshly grated parmesan cheese and serve immediately with slices of crusty bread.