Step 1

In a soup pot, heat oil over medium-high heat. Stir in carrots, celery, and onions, 1 teaspoon salt, and pepper, and cook until softened, stirring frequently, about 5 minutes. Stir in zucchini, and garlic, and cook for another 1 minute.

Step 2

Add beans, stock, canned tomatoes and their liquid, and remaining 1 ½ teaspoon salt. (If using whole plum tomatoes, break them up with kitchen shears or squish them in your hands before adding to the pot.) Bring mixture to a simmer, then cover the pot and reduce heat to low. Simmer until vegetables are tender, 20 to 30 minutes. Stir in corn, and orzo, then return to a simmer. Simmer until orzo is nearly tender, 10 to 12 minutes. Taste and add salt if needed.

Step 3

While soup is simmering, in a medium bowl, toss together the cherry tomatoes and pesto.

Step 4

When the orzo is almost tender, add tomatoes and pesto to the pot and simmer for 1 to 2 minutes longer to heat the tomatoes through and finish cooking the orzo. Remove from heat and ladle soup into serving bowls. Serve topped with more pesto, parmesan, basil leaves, and lots of black pepper.