Farmers Market Soup

Have you ever had an abundance of vegetables from your garden or the farmers market.  Here is a soup based on one I used to make years ago.  I created this because I couldn't find the recipe online anymore.  

Ingredients:
3 Italian Sausage links- removed from casings (I use Premio, but you can use an Italian chicken sausage as well)
1 medium onion - chopped
2 medium carrots - chopped
2 celery stalks - chopped
2 large garlic cloves - minced
2 zucchinis or yellow squash (or mix of both)
1 bunch of Swiss chard (or any green that you may have) - remove the stalk - chop some
1 15 oz. can cannelloni beans - thoroughly rinsed
1 16oz box of organic chicken broth
1 15 oz can chopped tomatoes - do NOT drain
1/4 cup prepared pesto
olive oil (as needed)

In a medium/large soup pot, heat 1 Tbl olive oil and then add the sausage.  Chop up as you are cooking (or after cooked).  Remove sausage, chop and set aside.  Add chopped onion, carrots,  the chopped chard stalk and celery to the pot.  Cover and cook until celery and onion are soft and translucent.  Adding more oil if necessary.  Add garlic and stir for 2 minutes.  Add the  broth and can of tomatoes.  Bring to a boil.  Add the zucchini/yellow squash and cannelloni beans.  Bring to boil.  Add the pesto and stir.  Add the Swiss chard.  Cook for about 15-20 minutes and serve hot. Top with freshly grated or shaved Parmesan Reggiano.  Serve 6