2 tablespoons olive oil
1 sweet onion diced
2 garlic cloves minced
½ teaspoon salt
½ teaspoon pepper
3/4 cup diced carrots
1/3 cup diced celery (use more if you wish!)
1 rind of parmesan cheese (if you have it!)
2 14 ounce cans butter beans, drained and rinsed
2 14 ounce cans fire roasted diced tomatoes
4 to 5 cups low-sodium vegetable stock
½ teaspoon dried basil
½ teaspoon dried oregano
1 cup ditalini pasta
6 cups fresh baby spinach
shaved parmesan, for topping

KALE PESTO:
2 cups kale leaves, torn from stems
½ cup basil leaves, torn
1/4 cup flat leaf parsley, torn
1 garlic clove
1/3 cup finely grated parmesan or romano cheese
3 tablespoons pistachios
pinch of salt and pepper
1/3 to ½ cup extra virgin olive oil