Pesto Vegetable Soup by The Recipe Well

– 2 teaspoons olive oil
– 1 medium yellow onion, small dice
– 3 cloves garlic, minced
– 6 cups vegetable broth
– 119 oz can white beans
– 4 large red tomatoes, seeded and diced (about 4 cups)
– 3 medium celery ribs, chopped
– 2 medium carrots, thinly sliced into rounds
– 1 medium zucchini, quartered and sliced 1/4-inch thick
– 1/2 cup pesto
– 3 tablespoons tomato paste
– 1/4 teaspoon red pepper flakes
– 2 oz large shell pasta (about 1 heaping cup dry measure)
– fine-grain sea salt (to taste)
– freshly grated parmesan (optional)
– fresh basil (optional)

Prep Time: 20 min
Cook Time: 8 min
Total Time: 1 hour