Toothpick Soup
A recipe from the Sneaky Kitchen
2 Tbsp. olive oil
1 small onion
1 small carrot
1 small zucchini
1 small piece leftover ham, or 1 or 2 slices sandwich ham
1 large pinch
Italian seasoning
1 tsp. tomato paste
1 Tbsp.
chicken soup base  + 2 1/2 C. water, or
  2 cups chicken broth + 1/2 C. water
salt to taste
5 or 6 strands of spaghetti, linguine or vermicelli

Cut onion in half, then slice into thin half-slices. Heat olive oil in a heavy pan over med.-high heat; add onion. Sauté, stirring occasionally, until onion starts to soften.

Cut zucchini, carrot & ham into julienne strips about the length & shape of fat toothpicks. Add to onion with Italian seasoning; sauté 2 or 3 min. until fragrant but not browned. Add chicken broth, water & tomato paste; bring to a boil. Add salt to taste. Break pasta into toothpick-length pieces & add to soup. Turn to medium & simmer until pasta is done.