2 zucchini, diced

1 small leek, white part only, thinly sliced

1 garlic clove, chopped

2 tbsp (30 ml) olive oil

5 cups (1.25 litres) no-salt-added chicken broth

1 can (19 oz/540 ml) white kidney beans, drained and rinsed

1 Parmesan cheese rind (optional)

5 cups (150 g) spinach leaves, chopped in a food processor

3 oz (85 g) small pasta shells or other short pasta

2 tbsp (30 ml) pesto, homemade or store-bought

Freshly grated Parmesan cheese

Basil leaves (optional)

In a large pot over medium-high heat, soften the zucchini, leek and garlic in the oil. Season with salt and pepper. Add the broth, beans and Parmesan rind. Bring to a boil. Cover and simmer over medium heat for 5 minutes.

Add the spinach and pasta. Continue cooking uncovered for 4 to 8 minutes or until the pasta is al dente, stirring occasionally. Remove from the heat. Add the pesto and mix well. Adjust the seasoning.

Serve in bowls. Garnish with grated Parmesan and basil leaves, if desired.

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