Tuscan Style White Bean Soup - cooking recipe

Ingredients

40 ounces low sodium chicken broth
15 ounces kidney beans, white, with liquid
1 small zucchini, sliced
1 cup fresh spinach leaves, torn
1 cup diced tomato, canned
2 tablespoons basil pesto
1 cup ditalini, Cooked
salt
black pepper

Preparation

Pour stock, tomatoes, and vegetables in stock pot and simmer for 25 minutes.
Cook pasta in boiling water for 8 minutes, drain.
Add cooked pasta to soup.
Add pesto and season to taste
Simmer 5 minutes.
Serve.