Ingredients

  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 5 carrots, sliced
  • 2 cups celery, chopped
  • 2 cups halal chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 3 zucchini, quartered and sliced
  • 2 cups baby spinach, rinsed
  • 1 cup canned kidney beans, drained
  • 1 can (15 ounces) green beans
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons fresh basil, chopped
  • salt and pepper
  • 2 cups water
  • ½ cup pasta shells
  • 2 tablespoons halal Parmesan cheese, grated
  • 2 tablespoons olive oil

Step 1

Place your stockpot over medium-low heat. Add olive oil and garlic and cook for 2 minutes.

Step 2

Stir in onions and sauté for 5 minutes.

Step 3

Add carrots and celery and sauté for 2 minutes.

Step 4

Pour in chicken broth, water, and tomato sauce and bring to a boil, stirring frequently.

Step 5

Reduce heat to low. Add zucchini, spinach, kidney beans, green beans, oregano, basil, salt, and pepper.

Step 6

Simmer for 30 to 40 minutes.

Step 7

Fill a medium saucepan with water and bring to a boil.

Step 8

Add pasta and cook until tender.

Step 9

Drain water and set aside.

Step 10

Once the pasta is cooked and the soup is heated, place 2 tablespoons of cooked pasta into individual serving bowls.

Step 11

Ladle soup over the top of the pasta. Sprinkle Parmesan cheese on top.

Step 12

Drizzle with olive oil and serve.