Add the green beans and pasta, cover and simmer until the pasta is tender, about 15 minutes. Add the Swiss chard and simmer until it wilts, about 5 minutes. If using spinach, add it once you turn off the heat. There will be not need to cook it more than that. Season to taste with salt and pepper
Ladle the soup into bowls and place a large spoonful of pesto and a sprinkling of freshly grated Parmesan cheese on top of each serving. Serve immediately.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1811