Chop the onion.

Place onion in a saucepan with one tablespoon of water.

Saute the onion until clear.

Add the remaining water to the saucepan.

Add the chopped zucchini, diced carrot, chopped beans, drained kidney beans, and diced celery to the saucepan.

Bring the mixture to a boil.

Cover the saucepan, reduce the heat to medium-low, and cook for 25 minutes.

Add the uncooked macaroni to the saucepan.

Cover the saucepan and cook for another 10 minutes, or until the macaroni is tender.

Place the soup in large bowls.

Sprinkle with grated Parmesan cheese.

Serve with crusty bread.