Mediterranean Beef Minestrone Soup

Ingredients

• 3 quarts water
• 1 1/2 pounds lean beef for soup, cut into 1/2" bite-size pieces (see photo #2. I used ½" thick bottom round steak)
• 1 14.5-ounce can tomatoes, petite diced or crushed
• 1 8-ounce can tomato sauce
• 2 tablespoons tomato paste
• 2 tablepoons beef base or equivalent beef bouillon cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried basil leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (more or less, to taste)
• 1 bay leaf
• 1 cup carrots, diced (about 3 medium)
• 1 cup celery diced (2 large stalks)
• 6 ounces small shell macaroni uncooked
• 1/2 pound fresh green beans, trimmed and cut into 1" pieces
• 1 15.5-ounce can light red kidney beans, drained and rinsed
• 1/4 cup fresh parsley, snipped
• Parmesan cheese, fresh shaved or grated