1/2 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
1 c. cauliflower flowerettes
1 c. broccoli flowerettes
1 sm. zucchini, sliced
3 med. tomatoes, chopped
2 tbsp. olive oil
8 c. water
2 tsp. salt
1 c. cut green beans
1/2 c. pasta (elbow macaroni, sm. shells, etc.)
1 (15 oz.) can kidney beans

RED PESTO:

1/4 c. grated Parmesan or Romano cheese
2 cloves garlic, chopped
1/4 tsp. salt
2 tbsp. dried basil
1 tbsp. olive oil
1/4 c. tomato paste

In large pot, heat olive oil over medium heat. Saute onion until tender. Add water and other vegetables. Bring to a simmer and cook for about 10 minutes. Add rest of ingredients and cook until pasta is done. Prepare Red Pesto. Stir into soup and serve.

To prepare Red Pesto: Combine all ingredients in food processor or blender. Process into a smooth paste.