A traditional French pistou is a nut-free pesto, but the spinach pesto (or any refrigerated brand) is delicious here. Don't rinse the canned beans after draining; any remaining starches will help bring the soup together.
2 bacon slices, chopped
1 1/2 cups chopped yellow onion
1 cup chopped celery
1 cup chopped carrots
1 1/2 teaspoons minced garlic
5 cups unsalted chicken stock (such as Swanson)
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
2 cups chopped zucchini
1 cup chopped haricots verts (French green beans)
1 (15.5-oz.) can unsalted cannellini beans, drained
Cook bacon in a large saucepan over medium-high 4 minutes or until crisp. Add onion, celery, carrots, and garlic; cook 7 minutes, stirring occasionally. Add stock, thyme, and sage; bring to a boil. Cook 10 minutes or until reduced to about 5 cups.
Reduce heat to medium-low. Add zucchini, haricots verts, and cannellini beans; cook 5 minutes. Stir in juice, pepper, and salt. Divide soup among 4 bowls; top each serving with about 1 1/2 tablespoons spinach pesto.