Instructions: In a large saucepan over medium-high heat, bring 5 cups water and the soup mix to a boil, stirring occasionally. Stir in kasha and zucchini; partially cover and simmer until kasha is tender, about 10 minutes. Stir in beans and tomatoes with the liquid; simmer until hot, about 5 minutes. Serve with grated parmesan cheese, if desired.

Note: Kasha is buckwheat groats.

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