This soup is like a one-pot meal with beans, vegetables and whole grain pasta.
Heat oil in large soup pot over medium heat. Saute onion and carrot in oil for about 10 minutes, or until onion is translucent. Add garlic and cook for about 1 minute until fragrant.
Add broth, water, tomatoes, fennel, thyme and oregano. Bring to a boil, then reduce heat and simmer for about 20 minutes.
Return the soup to a boil. Add the pasta and boil gently until pasta is tender, about 10 minutes.
Add greens and beans. Simmer for 5 minutes or longer until greens are tender.
Add pesto and season with pepper. Taste and add salt if needed. Serve topped with parmesan cheese if you'd like!
If soup thickens upon standing, you can always add more water and then a little more salt and pepper as needed.