8cups/8 oz. escarole/kale/Swiss chard/spinachroughly chopped
1 ½cups/6 oz. zucchinilarge dice
114oz. can cannellini beans, drained
2Tbsp./1 oz. pesto sauce
Heat a large soup pot over medium heat. Add the oil and sauté the leek, carrot and celery until softened (about 3 minutes).
Add the tomatoes, stock, chipotle and pasta. Break up the tomatoes. Season to taste with salt and pepper. Simmer until the pasta is done (about 10 minutes). Stir in the greens of choice, zucchini, cannellini beans and pesto. Cook until the greens are wilted and the zucchini is softened (about 5 minutes).
Taste once more and adjust seasoning to taste. Divide between 6 bowls.