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Ingredients for 4 servings

1 1/2 teaspoons kosher salt

1/2 pound orzo pasta (about 1 cup)

2/3 cup extra-virgin olive oil

4 cups chicken broth

3 ounces arugula (about 3 cups)

2 zucchini, sliced lengthwise, about 1-inch wide

1/2 pound shrimp, peeled and deveined

1 (15-ounce) can cannellini beans, drained and rinsed

1 1/2 teaspoons freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

3/4 cups chopped fresh basil leaves

1 japanese eggplant, sliced lengthwise, about 1-inch wide

2 roma tomatoes, halved lengthwise

2 lemons, juiced

1/2 pound calamari, whole bodies and tentacles

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