Pesto Vegetable Soup

Ingredients

• 1 teaspoon olive oil
• 1 medium onion, chopped (about 1 cup)
• 3 carrots, chopped (about ½ cups)
• 1 medium zucchini, chunked (about 1 cup)
• 1 medium yellow squash, chunked (about 1 cup)
• 2 quarts water
• 2 cups cooked white beans, drained
• 3 medium tomatoes, peeled, seeded, and chopped (about 2 cups) or 2 cups drained canned chopped tomatoes
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 1 cup freshly grated Parmesan cheese
• 1/3 to ½ cup fresh basil leaves, to taste
• 3 garlic cloves
• ¼ cup olive oil

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