A delightful and hearty soup featuring Italian-inspired flavors, perfect for a cozy meal.
In a large stock pot, combine the chicken broth, diced tomatoes, zucchini, and kidney beans.
Ensure the broth is at room temperature for even heating.
Bring the mixture to a simmer and cook for 20 minutes.
Stir occasionally to prevent sticking.
Meanwhile, cook the pasta in boiling water until al dente, then drain.
Add a pinch of salt to the pasta water for flavor.
Add the cooked pasta and fresh spinach to the soup.
Add the spinach just before serving to retain its vibrant color.
Stir in the basil pesto and season with salt and black pepper to taste.
Taste the soup before adding salt, as the pesto may already be salty.
Serve the soup hot, garnished with fresh basil or grated Parmesan if desired.
Serve with a slice of crusty bread for a complete meal.
