This is another great way to use those veggies from your garden!
1 onions, chopped
2 cups chopped celery
5 carrots, sliced
2 cans chicken broth or 1 lrg can
2 cups water
1 LARGE can diced tomatoes
1 can kidney beans, drained
2 cans white beans
1/2 bag frozen green beans
2 cups baby spinach, rinsed (I chop mine)
1-2 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano (I just used dried)
2 tablespoons chopped fresh basil (I just used dried
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
Chop onion, carrots, and celery. Add to a LARGE pot with chicken stock, garlic, spices, and water. Let that come to a boil.
Add diced tomatoes and remaining veggies.
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 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.