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Makes about 11 cups; 5 to 6 servings

How to Make It

In a 5- to 6-quart pan, add chicken broth, tomatoes, zucchini, and elbow macaroni. Bring to a boil over high heat, then simmer until pasta is tender to bite, 18 to 20 minutes total. Serve in bowls and add cubed jack cheese. Seasoned to taste with prepared pesto and grated parmesan cheese.

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