Three Bean Soup with Tomato Pesto - Half Cup Habit

Ingredients

• olive oil (extra virgin)
• 1 large potato (russet; peeled, washed and diced into small cubes)
• 1 15 oz can tomatoes (diced)
• 1 tbsp white vinegar
• 1 tbsp coriander (ground)
• 1 tsp paprika (Spanish)
• salt and pepper
• 5 cups vegetable broth (low-sodium)
• 8 oz spinach, frozen (no need to thaw)
• 2 cups kidney beans (red; cooked)
• 2 cups white kidney (cannellini) beans
• 2 cups chickpeas
• basil (leaves for garnish, optional)
• 1/3 cup pine nuts (toasted, for garnish (optional))
• 2 large cloves garlic
• 1 1/2 cup tomatoes (fresh; diced)
• 15 leaves basil
• 1/2 cup olive oil (extra virgin)
• 1/3 cup parmesan cheese (grated)