Pesto Vegetable Soup

Name: Pesto Vegetable Soup
Ingredients: 1 teaspoon olive oil; 1 medium onion, chopped (about 1 cup); 3 carrots, chopped (about ½ cups); 1 medium zucchini, chunked (about 1 cup); 1 medium yellow squash, chunked (about 1 cup); 2 quarts water; 2 cups cooked white beans, drained; 3 medium tomatoes, peeled, seeded, and chopped (about 2 cups) or 2 cups drained canned chopped tomatoes; 2 tablespoons chopped fresh parsley; Salt and freshly ground black pepper to taste; 1 cup freshly grated Parmesan cheese; 1/3 to ½ cup fresh basil leaves, to taste; 3 garlic cloves; ¼ cup olive oil