Slice carrots, onions, celery, and zucchini into small, thin, uniform pieces. Place the vegetables onto dehydrator trays making sure none of the pieces overlap.
Drain the canned beans and spread in an even layer on a dehydrator tray.
Spread the tomatoes in an even layer on a dehydrator tray.
Dehydrate at 135F for 10-12 hours, until the veggies are completely dried.
Divide the dehydrated vegetables, pasta shells, garlic powder, oregano, thyme, salt, red pepper flakes between two resealable bags or containers along with 1 veggie bouillon cube per serving. Place olive oil in a small sealable container.
In camp, add the contents of the bag to a cook pot along with 2 cups water per serving (enough to cover the pasta). Bring to a boil, then simmer for 8 minutes, or until the pasta has cooked through and the veggies have rehydrated, adding more water if necessary.