Summer Minestrone Soup

2 T olive oil
1 c sliced carrot
1 c sliced celery
2 large garlic cloves, minced
2 T tomato paste
8 c. chicken stock
14.5 ounces of diced tomatoes, drained
14.5 ounces cannellini beans, drained
2 c chopped yellow squash
2 c chopped zucchini
1 c chopped red bell pepper
1 c fresh green beans
1/2 c uncooked pasta
3/4 tsp salt
1/2 tsp black pepper
5 ounces kale, chopped
1/4 c. pesto
2 ounces parmesan cheese

Add oil to a pan and heat.  Add carrot, celery and garlic and cook 5 minutes.  Add tomato paste, cook 2 minutes.  Add chicken stock and tomatoes, and bring to a boil.  Reduce heat to low and simmer for 15 minutes.  Smash 1 c of the beans in a bowl and add the beans (smashed and unsmashed), squash, pepper, green beans, pasta to the pan.  Increase heat to medium and cook 10 minutes.  Stir in kale and cook 2 minutes.  When you serve, top with pesto and cheese.