1 sm. zucchini, scrubbed & the skin removed with a vegetable peeler & diced fine, reserving the flesh for another use
1 red bell pepper, diced fine
1 tomato, diced fine
1/4 lb. ditalini or other short tubular pasta
12 sea scallops (about 1 lb.), halved if lg.
1/4 c. drained canned red kidney beans, if desired
3/4 lb. jumbo shrimp, shelled, reserved the shells
6 tbsp. olive oil
2 garlic cloves, minced
3 fresh thyme sprigs
1 bay leaf
3 parsley sprigs
3/4 c. dry white wine
1 tbsp. Cognac
4 c. cold water
1 rib celery, diced fine
2 tbsp. minced fresh chives
2 tbsp. shredded fresh basil leaves, or to taste

In a large skillet brown the reserved shrimp shells in 2 tablespoons of the oil over moderately high heat, add the garlic, the thyme, the bay leaf, and the parsley, and cook the mixture over moderately low heat, stirring occasionally, for 3 minutes. Deglaze the skillet with the wine over high heat, scraping up any brown bits, stir in the Cognac and the water, and simmer the broth, stirring occasionally, for 30 minutes.

In a large saucepan of boiling salted water blanch the celery, the zucchini skin and the bell pepper for 30 seconds, and in a fine sieve drain the vegetables well. In a bowl toss the blanched vegetables with the tomato and salt and pepper to taste.

In a large saucepan of boiling salted water cook the ditalini until it is al dente and drain it well. While the ditalini is cooking, in a skillet heat the remaining 4 tablespoons oil over moderately high heat until it is hot but not smoking, in it saute the scallops for 1-2 minutes on each side, or until they are just cooked through, and transfer them to a plate. To the skillet add the shrimp and saute them for 1 to 2 minutes or each side, or until they are just cooked through.

Strain the broth through a fine sieve into a soup tureen, discarding the solids, and season it with salt and pepper. (There should be about 2 1/2 cups.) Stir in the scallops, the shrimp, the vegetable mixture, the kidney beans and the ditalini, season the soup with salt and pepper; sprinkle it with the chives and the basil. Serves 4-6.