Perfect for these chilly fall days, this hearty soup is filling on it’s own but also has tons of good-for-you stuff in it!

Ingredients

2 tablespoons olive oil

1 large onion, chopped
3 carrots, 1/2-inch-diced
3 stalks of celery, 1/2-inch-diced
1 zucchini, 1/2-inch-diced
4 cloves of garlic, minced
2 teaspoons fresh thyme leaves, chopped
One 26-ounce can of diced tomatoes
6 cups chicken stock
1 bay leaf
1 Parmesan cheese rind
Kosher salt and freshly ground black pepper
One 15-ounce can cannellini beans, drained and rinsed
2 cups cooked small pasta
5 ounces fresh baby spinach leaves
2 tablespoons store-bought pesto
Freshly grated Parmesan cheese, optional for serving

Directions

Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the onions, carrots, celery, zucchini, garlic, and thyme and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the chicken stock, the bay leaf, cheese rind, 2 teaspoons of salt, and 1 teaspoon pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf and cheese rind. Add the beans and cooked pasta and heat through.

Add the spinach, and toss. Cook just until the leaves are wilted. Stir in the pesto.

Serve sprinkled with Parmesan cheese.