1. Combine first 11 ingredients in a large saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in green beans; cook 10 minutes or until tender.
2. Combine oil and remaining ingredients in a food processor; process until smooth. Ladle 1 3/4 cups soup into each of 8 bowls; top each serving with 1 1/2 tablespoons pesto. Serve immediately.