3 tbsp olive oil
1 onions (chopped)
6 cup low salt chicken broth
2 carrot (peeled cut into 12 inch thick rounds)
2 celery (stalks cut into 1/2 inch pieces)
4 red-skinned potato (potatoes quartered)
1/2 lb green beans (trimmed cut into 1 inch pieces)
3 zucchini (halved lengthwise cut into 1/2 inch pieces)
15 oz cannellini (white kidney beans drained)
2 peeled tomatoes (crushed)
2 cup spinach leaves (fresh, chopped)
6 tbsp pesto (classic)
freshly grated parmesan (cheese)