Chef Demetrios Haralambatos
Place your stockpot over medium-low heat. Add olive oil and garlic and cook for 2 minutes.
Stir in onions and sauté for 5 minutes.
Add carrots and celery and sauté for 2 minutes.
Pour in chicken broth, water, and tomato sauce and bring to a boil, stirring frequently.
Reduce heat to low. Add zucchini, spinach, kidney beans, green beans, oregano, basil, salt, and pepper.
Simmer for 30 to 40 minutes.
Fill a medium saucepan with water and bring to a boil.
Add pasta and cook until tender.
Drain water and set aside.
Once the pasta is cooked and the soup is heated, place 2 tablespoons of cooked pasta into individual serving bowls.
Ladle soup over the top of the pasta. Sprinkle Parmesan cheese on top.
Drizzle with olive oil and serve.