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Robin Miller is host of Quick Fix Meals, a nutritionist and author of 10 cookbooks, including “Robin Takes 5” and “Robin Takes 5 for Busy Families.” She is the busy mom of two active boys. Whether roasted, shredded or sauteed, Brussels sprouts add a flavorful yet healthy component to any fall feast. Stir in the pasta, reduce the heat to medium, partially cover and cook for 6 to 8 minutes, until the pasta is al dente, stirring occasionally.

Many recipes use bacon or pancetta, but I love the simplicity and overwhelming goodness of this version, crammed with flavor and texture from a variety of fresh and dried herbs, vegetables, white beans, tomato sauce and tube-shaped pasta. Add the onion, carrot, celery, and garlic and cook 3 to 5 minutes, until vegetables are tender. Remove the bay leaves and rosemary and thyme sprigs (most of the herbs will have fallen off the stems and into the soup).

Add the rosemary and thyme sprigs (with their stems), bay leaves, oregano, salt, and pepper and stir to coat.

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