2 T. olive oil 1 cup diced onion
2 ½ cups water or stock 2 cups diced zucchini
1 -2 carrots 1 can 14.5 oz diced tomatoes
1 can cannelini beans, drained 2 handsful of spinach or chard
½ t. pepper ¾ t. oregano
2 garlic cloves, minced 2 T. pesto
½ - 1 cup small dry pasta grated pecorino cheese
Heat oil, add onion and sauté 4 minutes. Add water or stock and zucchini, carrots, tomatoes, oregano, pepper and garlic.
Bring to a boil, cover and reduce heat to a simmer for 25 minutes. Lift cover and return to a boil, stir in pesto, pasta, beans and spinach cover and simmer additional 6 minutes.