• Place a dry frying pan on the stove and preheat it. Add the a pasta and stir it constantly. You want pasta evenly and lightly browned but not burnt.
• Once the pasta is nicely toasted, remove from the pan and let it cool on a plate.
• Heat the oil in a pot over the medium heat. Add the onions and saute for 3-4 minutes until soft and translucent. Add the rest of the vegetables and continue to stir. After 4-5 minutes add the minced garlic and cook of a few seconds.
• Pour in the beans and add the water or stock.
• Season with salt and pepper, cover, and let come to a boil.
• Once the soup stars boiling, add the toasted pasta and give it a good stir, cover the pot and cook until the pasta is cooked 10-15 minutes.
• Add the walnuts and chopped cilantro. Adjust the seasoning if needed.

For Pesto

• On a cutting board, mince the garlic. Next to it, chop the cilantro and walnuts.
• With your knife: bring garlic, cilantro and walnuts together. With a rocking motion, chop until they are uniformly cut and combined.
• Serve separately with the soup.