1.Cook pipe rigate in a large saucepan of boiling water according to packet directions. Drain.
2.Meanwhile, heat oil in a large saucepan on medium. Cook Leek and garlic for 5 minutes, stirring, until soft. Add stock, 1 cup water and beans and bring to boil.
3.Stir in spinach and cook, covered, for 2-3 minutes, until wilted. Stir in chicken, season with pepper and cook for another minute, until chicken is heated through.
4.Ladle into serving bowls and serve with shaved parmesan.
Trim about 5cm from the ends of the spinach stalks and throw them away. Check before adding any salt, as smoked chicken can be quite salty already.