Gnocchi Vegetable Soup with Pesto and Parmesan

• 2 Tbsp olive oil
• 1 1/4 cups diced yellow onion (1 small)
• 1 cup cup diced carrots (about 3 medium)
• 1 cup diced celery (about 3 medium)
• 1 Tbsp minced garlic 
• 6 cups low-sodium chicken broth or vegetable broth
• 2 (14.5 oz) cans diced tomatoes
• 1 1/2 cups frozen cut Italian green beans
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1 1/2 cups halved and sliced zucchini (about 1 medium)
• 1 (16 oz) pkg. potato gnocchi (mini or regular)
• 3 cups (packed) fresh spinach, roughly chopped
• 3/4 cup finely shredded parmesan cheese, for serving

Pesto

• 1 1/3 cups (packed, 40g) fresh basil leaves
• 3 Tbsp finely shredded Parmesan cheese
• 3/4 tsp minced garlic  (1 small)
• 1/4 cup olive oil (extra-virgin or regular)