Provencal soup "Pistou"

Ingredients:

• 2 tbsp. extra virgin olive oil
• 2 carrots, cut in half lengthwise and then thinly sliced
• 1 medium onion, finely chopped
• 2-3 crushed garlic cloves
• 2 tbsp tomato paste
• Coarse salt and freshly ground pepper
• 110 g green or yellow wax beans
• 1 small zucchini or yellow squash
• 420 g canned white beans or chickpeas, pre-rinsed
• 1/2 cup broken spaghetti or other short pasta
• 3/4 cup prepared pesto sauce
• Grated Parmesan and crusty bread for serving (optional)

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat. Add the carrots and onion and cook, stirring occasionally, for about 5 minutes, until the onions are lightly golden. Add the garlic, tomato paste, and 1 tablespoon of salt and cook for another minute. Add 7 cups of water, cover, and bring to a boil. Remove the lid, reduce the heat, and simmer for 5 minutes. Season with salt and pepper.
2. Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces. Add the vegetables to the prepared broth along with the canned beans and spaghetti. Cook the pasta for about 10 minutes, or until al dente.
3. Before serving, stir in 1/3 cup of pesto sauce. Ladle the soup into bowls and top with the remaining pesto sauce. Sprinkle with Parmesan cheese and serve with bread (optional).