Heat a medium soup pot over medium-high heat. Add olive oil, pesto, onion and carrot. Sauté until onion begins to soften and turn golden.
Add sweet potato, tomatoes, nutritional yeast, water and salt. Stir, then bring to a boil, reduce heat and simmer for 15 minutes.
Add pasta, chickpeas and green beans. Simmer for an additional 7-8 minutes.
Stir in baby spinach and cover. Serve once spinach has wilted.
Ladle into bowls and top with Parmesan and serve with toasted bread.
