Chickpea, Vegetable, and Pesto Soup

INGREDIENTS

1. 2tablespoons olive oil
2. 2stalks celery, chopped
3. 2carrots, sliced
4. 1onion, chopped
5. kosher salt and black pepper
6. 2tablespoons tomato paste
7. 6cups low-sodium vegetable broth
8. 1/2pound green beans, halved
9. 115.5-ounce can chickpeas, rinsed
10. 1cup frozen peas
11. 1/4cup pesto

DIRECTIONS

1. Heat the oil in a large pot over medium heat. Add the celery, carrots, onion, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the tomato paste and cook until slightly darkened, 1 minute.
2. Add the vegetable broth, green beans, chickpeas, and frozen peas. Simmer until the vegetables are tender, 15 to 20 minutes. Top with the pesto.
3. Source:  realsimple.com