Rinse kidney beans with cold water.

Chop celery, carrots, and onion.

Combine chicken broth, kidney beans, carrots, celery, onion, boullion, basil, oregano, and pepper into a large sauce pan. Bring to a boil.

Reduce heat to low, cover, and let simmer for 15 minutes.

Add in tomatoes, pasta, and garlic. Personally, I like adding in the juices with the tomatoes for extra flavor.

Return to boil, then reduce heat to low again. Cover, let simmer for 5-10 more minutes. Remove from heat and add in parmesan, then serve.

Enjoy!