• Alrighty, so to get started with this recipe, you’ll need to first grab a fairly big stock pot, and place it over “Medium-to-Low” heat.
• Then, toss in 3 tablespoons of cannabis-infused olive oil to heat it up a touch, before you add in your garlic to saute for a couple minutes.
• After that, you’ll want to toss in your onion, and saute that, as well, for an additional 4-5 minutes. Follow that up with your carrots and celery, which you will also saute for a couple more minutes.
• At this point, pour in your tomato sauce, water, and chicken broth. Don’t forget to stir everything up as frequently as you can. It’s also at this point, when you will add in your red wine, as well.
• Following that, reduce the heat to a standard “Low” setting, before tossing in your basil, salt, pepper, oregano, zucchini, spinach, green beans, and kidney beans. Let those delicious elements simmer together for a little more than half an hour.
• But it should be noted that the longer you let these ingredients simmer together - the better. So, if you got some patience, now would be a great time to use it!

Boil Pasta

• Now, grab a medium-sized saucepan, fill it up with water, and bring it to a solid boil. When it hits that boiling point, toss in your seashell pasta, and cook that up until it’s nice and tender. When it is, simply drain out the water and set it to the side for the time being.
• Then, when you are happy with how your seashell pasta is looking, and your soup is completely heated, take a couple tablespoons of your pasta, and place them in a bowl.
• Follow that up with a ladle’s worth of soup, and top the whole thing off with some Parmesan cheese. Use your remaining cannabis-infused olive oil as a finishing touch, and boom, you’re done!