2. Next, add in the chicken broth (use vegetable broth if you want a vegetarian soup), diced tomatoes and crushed tomatoes, and bring everything to a boil. Reduce the heat and let the soup simmer for 10 – 15 minutes. Then, add in the pasta (I used Campanelle, but you can use any small pasta, and if you don’t want your soup very thick, only add about 1/4 cup of pasta), beans (drained and rinsed) and the frozen green beans if you are using those instead of the fresh green beans. Cook for an additional 10 minutes, or until all the vegetables have softened and the pasta is cooked. (If the soup seems too thick to you, just add more chicken broth and adjust the seasoning.) Serve with grated parmesan cheese and fresh bread.