Created by Maddie on October 2, 2012
Step 1: Heat olive oil in a large stock pot. Add the onions, carrots and celery. Saute for 10 minutes. Add garlic and zucchini. Cook 3-4 minutes more.
Step 2: Stir in the chopped tomatoes with juice, pesto, both stocks, and beans. Bring to a boil. Lower the heat and simmer for 35-40 minutes until vegetables are tender. Season with salt and pepper.
Step 3: Serve the spinach in the bottom of soup bowls and ladle the soup on top.