1 cup dried borlotti, pinto, or cranberry beans
1/4 cup olive oil
1 medium red onion, chopped
1 medium leek, root end removed, rinsed under cold water and chopped
1 medium carrot, chopped
1 rib celery, chopped
1 large clove garlic, peeled and finely chopped
2 small zucchini, cut into small dice
1/2 head savoy cabbage, shredded
1/3 pound green beans cut into 1-inch pieces
3 Swiss chard leaves, rinsed, stemmed, and coarsely chopped
1 medium Yukon gold potato, peeled and diced
1 2×3 parmigiano rind
salt and pepper
1 cup tubetti or macaroni
Soak beans overnight.
Heat oil in soup pot. Add onion, leek, carrot, celery, and garlic and cook, stirring, about 3 minutes, until the vegetables begin to soften. Add soaked beans, zucchini, cabbage, green beans, chard, and potato. Mix well to combine. Stir in 8 cups cold water, Raise heat to high and bring to boil. Lowe heat and simmer, partially covered, about 45 minutes, stirring occasionally. Add cheese rind and cook 15 minutes more. Season with salt and pepper to taste.
Just before serving, reheat soup over medium high heat. When it boils, add the pasta. cook 10-12 minutes, until pasta is tender. Add pesto to taste before serving.