Products. Vegetables washed, cleaned. Beans and frozen pieces long 2 - 3 cm, white beans rinsed, grate cheese on a fine grater. Pesto didn't put everything in the picture just what to serve. Pasta shells, but fit and short horns, and can be broken spaghetti.
Carrots cut twice lengthwise and then thin slices, with a thickness of about 3 mm. Onions and garlic are chopped finely.
Zucchini sliced cubes, that's pesto, now its really enough.
In a saucepan with a thick bottom, where later the soup will be cooked, fried in olive oil onions and carrots until soft, about 5 minutes, until the onions acquire a Golden color.
Add garlic, tomato paste and a tablespoon of salt (without slides), stirred and cooked while stirring for 2 to 3 minutes.
Add water (can be vegetable broth), brought to a boil, covered with a lid and gave to boil on low heat for 30 minutes.
Then added the vegetables to the pan (zucchini, green beans) with baked beans and pasta. And cooked until cooked pasta. Salted and peppered.
For a couple of minutes until cooked, added the pesto, stir and removed from heat.
Serve hot, before serving, add a spoonful of pesto sauce to each plate and sprinkle with grated Parmesan cheese. It is possible and without Parmesan, it's optional.