Prep all veggies. For the best texture (and more even cooking) dice the carrots, onions and celery in a similar size!
Heat a large heavy bottomed soup pot over medium heat. Add 1 tsp of olive oil. When oil is shining and pan is hot, add carrots, onions and celery. Saute stirring occasionally until onion is translucent and other veggies start to soften.
Add 2 tbsp tomato paste, salt, pepper, italian seasoning and minced garlic to the sauteed veggies. Stir to coat and cook for another 30 seconds until garlic is fragrant.
Deglaze pot with 4 cups broth, stir and bring to a boil.
Add diced tomatoes, rind from parmesan wedge (reserve the cheese to grate on top), and 1 cup pasta shells. Boil for 7-9 minutes then reduce heat and let soup simmer.
Add green beans and summer squash to the pot and allow to simmer for at least ten minutes, until green beans brighten in color and squash softens.
Taste for salt.
Top each bowl with freshly grated parmesan!