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Place vegetable stock, beans, potato, butternut squash, zucchini, tomato and mushrooms in a medium-size pot and bring to simmer over medium-low heat. Once simmering, cook for 15 minutes. Add carrot, celery, garlic and onion and cook for another 15 minutes. Add olive oil, salt and cheese rind and cook until all vegetables are soft stirring often and pressing potatoes and beans against the side of the pot to help thicken the soup.
Add pasta and cook until al dente - 8 to 9 minutes. Stir in pesto and serve with another dollop of pesto and some freshly grated Parmesan cheese.
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