I started with fresh chicken stock, if not just heat the stock to boiling. Check to see if it needs a boost with some chicken base. Add in the pasta, celery, and carrots; cook for 5 minutes. Add in the spices, beans, and tomatoes. Heat till all bubbly and if you are adding the zucchini or squash add it now. Cook for another few minutes then serve with grated Parmesan and bread.
I also like to add greens in the form of collard greens, mustard greens, or spinich. Arugula would be good too, but kale can be a bit too much unless you chop it up really well and add it in with the pasta.
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|Serving Size: 1 Serving (1101g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 104 (20%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 79.2mg||24 %|
|Sodium 2359.7mg||81 %|
|Potassium 1272.2mg||33 %|
|Total Carbohydrate 75.4g||22 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 73.6g|
|Protein 29.9g||43 %|
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Calories per serving: 531
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