Heat a large stock pot on medium heat.

Heat 1/4 C. of oil in it.

Cook in it the onion, carrots, celery, and garlic for 10 min.

Stir in the zucchini then cook them for 5 min.

Add the vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pestothen cook them until they start boiling.

Lower the heat and cook the soup for 40 min.

Adjust the seasoning of the soup.

Place a large skillet on medium heat.

Heat 1 tbsp of olive oil in it.

Cook in it the spinach for 5 min.

Transfer the cooked spinach into serving bowls then pour the soup over them.

Serve your soup warm.