Saute onions in olive oil until softened. Add garlic, zucchini and squash and sauté another 4-5 minutes. Add spinach. When it begins to wilt added the tomato and beans. Add the vegetable stock and bring to a simmer. Simmer for 5 to 10 minutes.
Serve with fresh pesto on toasted bread.
Pesto: combine ingredients in food processor:
2 cups fresh basil
1/4 cup olive oil
1/4 Cup Parmesan cheese
1/4 cup toasted pine nuts
1-2 cloves garlic
Go to full version of