- In a large pot over medium-high heat, soften the zucchini, leek and garlic in the oil. Season with salt and pepper. Add the broth, beans and Parmesan rind. Bring to a boil. Cover and simmer over medium heat for 5 minutes.
- Add the spinach and pasta. Continue cooking uncovered for 4 to 8 minutes or until the pasta is al dente, stirring occasionally. Remove from the heat. Add the pesto and mix well. Adjust the seasoning.
- Serve in bowls. Garnish with grated Parmesan and basil leaves, if desired.