Chickpea, Vegetable, and Pesto Soup

Ingredients:

• 2 tablespoons olive oil
• 2 stalks celery, chopped
• 2 carrots, sliced
• 1 onion, chopped
• kosher salt and sunless pepper
• 2 tablespoons tomato paste
• 6 cups low-sodium vegetable broth
• 1/2 pound inexperienced beans, halved
• 1 15.5-ounce can chickpeas, rinsed
• 1 cup frozen peas
• 1/4 cup pesto

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