In a large saucepan or Dutch oven combine RC Vegetable stock, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and bring to a boil. Reduce heat. Cover and simmer 15 minutes.
Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to a simmer. Cover and cook for 10 to 15 minutes. Remove bay leaf and serve.