Put a pot of water on to boil for the pasta. Cook the pasta until al dente, according to the package directions, then drain and set aside. (The reason why the pasta is cooked separately is explained in the blog post above).

Meanwhile, heat the oil for the soup in a large pot over medium heat. Add the onion, celery and carrot and sautee, stirring from time to time, until the onion is tender.

Add the zucchini and sautee for two minutes more until beginning to soften.

Pour in the can of tomatoes, juices and all. If using whole tomatoes, break them into chunks with your spoon. Add the vegetable stock.

Raise heat to bring to a boil then reduce the heat to a gently simmer. Simmer until the zucchini, celery and carrots are tender.

Meanwhile, prepare the red pesto by blending all the ingredients in a small food processor or in the tall cup that comes with an immersion blender. Add as much oil from the jar as necessary to blend it into a paste and the consistency that you like.

Add the green beans and kidney beans to the pot and simmer for a few minutes longer until the green beans are tender and the kidney beans are heated through.

Add salt and pepper to taste.

Add some of the cooked pasta to each bowl (if it’s stuck together, just rinse it with water) and ladle the soup over top. Serve with the red pesto in a small bowl on the side to stir into each bowl to taste.