Back to school, back to driving back to busy - Fast and easy soup

Today's soup is fast, easy and can be made from your "well stocked" pantry.
No planning needed, ready in less than 1/2 hour start to finish and can be left warm on the stove for any late comers.
This is perfect for students as it is cheap, easy and nutritious.  Like anything made with tomatoes it can be reheated and is actually better the next day.  It can easily be vegetarian  by using vegetable broth or you can add Italian Sausage if you are a meat lover.
There are a few things you should splurge on, one of them is good Parmesan Cheese, if you can Parmigiano-Reggiano or Grana Padano which is a little cheaper.  A little of the good cheese packs a lot of flavour I save the rinds in a bag in my freezer.  They really add body and taste to the soup.  If you don't have a rind, you can sprinkle cheese on the soup before serving.

Italian Soup

Ingredients
2 tablespoons olive oil
2 cloves garlic minced1 onion diced
1 tablespoon basil
1/2 teaspoon hot pepper flakes (optional)
1 28 oz can ground tomatoes (you can use diced if you prefer chunks of tomato)
6 cups Chicken stock (you can use water with 6 teaspoons of powdered stock or 6 bullion cubes or use Vegetable stock)

Parmesan Cheese Rind

1 500 grams package frozen vegetables- any mix that appeals to your family - tonight I am using California mix, broccoli, cauliflower and carrots
1 can beans - drained and rinsed - you can use chick peas or white kidney beans or mixed beans or what ever you have.
1 piece Parmesan cheese rind (a couple of inches)                      
3 Hand fulls small pasta - ditali, or shells or what ever you have.                        

Option: Browned sliced Italian sausage (turkey or pork)


Instructions

In a large pot (stock pot or dutch oven) on medium heat add oil when oil is hot (drops of water sizzle) add (sausage if you are using sausage add now brown and then add) onions, cook about 5 minutes until softened add garlic, basil and hot pepper flakes and cook another two minutes (do not let garlic brown).  Add tomatoes, stock, beans,  frozen vegetables and Parmesan rind. Let cook about 13 minutes.  Add pasta and cook stirring occasionally until pasta is done (about 10 minutes).
Done in 1/2 hour!!
If you are letting it cook longer, simmer soup on low.  Put temperature up to medium and  add pasta 10 - 15 minutes before you are serving.
If you like your pasta "el dente" cook it separately and add to the soup when serving.
Serve with salad and crusty bread or sandwiches.
My favorite sandwich is Olive bread and Havarti Grilled Cheese.