In a large saucepan combine the stock, tomato puree, diced tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low then cover and simmer for 15 minutes.
Stir in pasta and cook for an additional 15 to 25 minutes or until pasta is tender.
Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.