Makes 6 servings (my kids eat 1/2 serving each)
9 ww p+ per serving
3 cloves garlic, chopped
2 onions, thinly sliced
2 cups chopped celery
5 carrots, sliced
2 cups chicken broth
2 cups water
4 cups tomato sauce
2 cans kidney beans, drained
1 can chick peas, drained
1 can green beans, drained
2 cans diced tomatoes
3-4 cups baby spinach, rinsed
3 zucchinis, quartered and sliced
1 teaspoon dried oregano
2 teaspoons dried basil
salt and pepper to taste
1/2 box seashell pasta
grated Parmesan cheese for topping
Directions
1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots and saute for 4 to 5 minutes.
2. Add chicken broth, water, and tomato sauce. Bring to boil, stirring frequently. Reduce heat to low and add kidney beans, chick peas, diced tomatoes, green beans, spinach leaves, zucchini, oregano, basil, and salt and pepper. Simmer for 2 or 3 hours. The longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside. Once pasta is cooked and soup is heated through place desired amount of cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.