White bean stew with summer squash and parsley pesto

Heat 1 tablespoon oil on medium heat in saucepan until shimmering. Peel and dice onion. Add onion and a pinch of salt and sauté until soft and translucent, 6 to 8 minutes. Meanwhile:
*Peel and thinly slice garlic.
*Pick leaves off thyme and chop.
Add garlic, thyme, caraway seeds, tomato paste and red pepper flakes (if you like a kick) and stir until fragrant, about 30 seconds. Stir in tomatoes, ½ cup water and a pinch of salt and simmer until tomatoes are warmed through and liquid has slightly reduced, 6 to 8 minutes. Move on to prep while waiting.

Rinse zucchini and squash, cut in half and slice into ¼-inch half moons.
*Drain beans and rinse.
*Cut lemon into wedges.
Add zucchini, squash and beans to pan and cook at a high simmer, stirring occasionally, until squash is soft, 5 to 7 minutes. Add a couple tablespoons water if liquid is too reduced.

*Rinse parsley, pick leaves off stems and coarsely chop.
*Coarsely chop pine nuts.
Combine parsley and pine nuts in a small bowl and whisk in 3 tablespoons oil and ½ teaspoon salt.

Remove chili from heat. Stir in cheese, juice from half the lemon and sherry vinegar. Season to taste with salt and pepper. Ladle soup evenly between two bowls, top with parsley pesto and serve with remaining lemon wedges.

On peeling and mincing garlic without a fuss.