Any way to get the family to eat more veggies is always welcome, especially when it's disguised with an intriguing name.  This soup makes a great luncheon with a sandwich, or an appetizer before the main meal.

Toothpick Soup

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 medium-high heat; add onion.  Sauté, stirring occasionally, until onion starts to soften.

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