In a large dutch oven or pot, heat the olive oil on medium for a minute until hot. Add the shallots, garlic, zucchini, summer squash, and fennel bulb and saute for 3-5 minutes.
Add the beans, water, and tomatoes to the pot and bring to a simmer. Add the pasta and cook for 10 minutes until it’s cooked.
Serve the soup with a spoonful of pesto on top of each bowl.
Here's a great homemade pesto recipe.