Shred 1-1.5 cups parmigiano reggiano, this is for topping your bread dippers and your soup. Trim off the rind and save it, you will put it in the soup. Rachael calls this the "secret ingredient"
Put pot over medium heat, add olive oil, and whole garlic cloves and onion. Cook for 2-3 minutes. Add the marinara sauce and stir. Pour in chicken stock. Put lid on pot, turn heat to high and bring to boil. Once soup comes to a boil add pasta and cheese rind. Reduce heat to medium-low and simmer for 7 minutes.
When the pasta is tender add the vegetables to the soup, season with salt & pepper. Serve in bowls with cheese sprinkled on top.