In large pot, add olive oil and heat oven medium-high heat.
Add onions and cook a 4-5 minutes, until they start to soften.
Add carrots, celery, squash, and pesto and cook another 5 minutes, stirring often.
Add beans, tomatoes, broth, and pasta.
Bring to a simmer and cook 15 minutes, until veggies are soft and pasta is cooked.
You may need to add more broth/water depending on how much the pasta absorbed.
Season with salt and pepper.
Ladle into bowls, then top with Parmesan cheese and a dollop of pesto, if you desire.