Found this recipe in the June issue of Food Network Magazine. Made a few modifications and served this with a greek salad. Yum!
2 Tbs. extra-virgin olive oil
2 carrots, halved lengthwise and thinly sliced
1 med. onion, chopped
3 chopped garlic cloves
2 tbs. tomato paste
kosher salt and pepper
1/4 lb. green beans, cut into 1/2 inch pieces
1 small zucchini or yellow summer squash
1 15-oz can of chick peas or white beans, rinsed and drained
1/2 c. small pasta or broken spaghetti
3/4 c. pesto
grated parmesan and crusty bread
Heat the olive oil over med-hi heat. Add the carrots and onion and cook until the onion is lightly browned, about 5 min.
Add the garlic, tomato paste and 1 tbs salt and cook 1 more min.
Add 4 c. chicken broth and 3 c. water, cover and bring to a boil. Uncover, reduce heat to low and simmer 5 min. Season with salt and pepper.
Meanwhile, trim and cut the beans and squash into 1/2 inch pieces. Stir into the broth along with the beans and pasta.Simmer just until the pasta is al dente.
When ready to serve, whisk 1/3 c. pesto into the soup. Ladle into bowls and top with a teaspoon of pesto. Sprinkle with parmesan and serve with crusty bread and a nice chianti!