• 6 cups chicken broth
• 1 lb chicken sausage
• 1 zucchini, chopped
• 1 cup WP Rawl Farms® Mustard Greens
• 1 cup butternut squash (can spiralize and omit the pasta below)
• 1 package Banza chickpea pasta shells
• 1/2 cup leeks
• 2 stalks celery, chopped
• 3 cloves minced garlic
• 1 tablespoon oregano
• 1 teaspoon pink salt 
  
• 1/2 teaspoon pepper
• 2 bay leaves
• 2 tablespoon avocado oil

• Add the avocado oil to a stock pot and bring to medium heat.
• Add the leeks, celery, and minced garlic to the pot and saute until translucent.
• Add the chicken sausage, chopped zucchini, and butternut squash cubes (or spirals) and saute until the chicken is cooked through entirely. 
• Add in the chicken broth, the pasta (if using), oregano, salt, mustard greens and bay leaves. Bring the pot to a boil and then let simmer until the butternut squash is tender. 
• Serve and enjoy! It pairs well with parmesan (vegan or regular) on top.

Recipe courtesy of Matcha & Margs. Read the full blog post here.