This light and delightful summer pesto soup - topped with a dollop of pesto - is called soupe au pistou in France. We just call it delicious at my house. This recipe calls for zucchini, green beans, and tomatoes, as well as some orzo and chickpeas or shelling beans for extra body and to make the soup a bit more of a meal. Play around with the vegetables you have at hand - some corn or carrots would be lovely, as would diced potatoes. Don't feel like making pesto? A few shavings of Parmesan and torn basil leaves will suffice perfectly well.