1 pound elbow macaroni (De Cecco brand recommended), 32 oz vegetable broth + 64 oz filtered water, organic olive oil (coat the bottom of a saucepan), 1 yellow onion (chopped), 5-6 cloves garlic (chopped), 3-4 large carrots (chopped), 2-3 stalks celery(chopped), 1 bunch cilantro (chopped), 1 bunch Italian parsley (chopped), 1 bunch rainbow chard (leaves chopped only, no stems), 1 Tbsp tomato paste, 1 can cannellini beans (drained), 4-5 fresh sage leaves, 1 Tbsp dried oregano, Himalayan Pink sea salt & black pepper (to desired flavor)

Use olive oil to coat the bottom of the saucepan, turn on to medium heat and sauté the garlic, onion, celery & carrots for 5 minutes. Add in 32 oz vegetable broth and then 64 oz filtered water, and turn the heat up to high. Add in the rainbow chard and tomato paste–stir and let the mixture boil for 5 minutes. Add in pasta while the mixture is boiling and season with the fresh and dried herbs & salt/pepper. Continue on boil until the pasta is softened, then turn down the heat to medium and add in the cannellini beans, parsley & cilantro and continue to cook until the pasta is at desired doneness. Let the soup sit covered for 10 minutes after it is done cooking (turn off all heat), then scoop into deep bowls & sprinkle with Parmigiano Reggiano.