Minestrone with Pesto and Summer Vegetables

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, about 5-7 minutes.

Add garlic and cook for 1 minute more, until fragrant.

Stir in zucchini, yellow squash, and green beans. Cook for 3-5 minutes, until slightly softened.

Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.

Stir in pasta and cook according to package directions, usually about 8-10 minutes, until al dente.

Add cannellini beans and heat through for another 2-3 minutes.

Season with salt and pepper to taste.

Ladle into bowls and top with a generous dollop of pesto and fresh basil.

Serve immediately.