Heat oil in a large saucepan over high heat. Add the celery, squash, and onion. Fry until vegetables are slightly softened, about 5 minutes.
Step 2
Stir in the tomatoes, broth, and 750 mL (3 cups) of water. Bring to a boil. Add pasta and cook until al dente, about 5 minutes.
Step 3
Add the cooked chicken, spinach, and beans. Cook just until spinach is wilted and bean are hot, about 5 minutes. Season with salt and pepper to taste. Serve in bowls garnished with basil and sprinkled with Parmesan.
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