Tomato-White Bean Soup with Pesto

INGREDIENTS

• 4 celery stalks, chopped
• 2 tablespoons olive oil
• 1 can (14 ounces) diced tomatoes
• 1/2 teaspoon kosher salt, divided
• 1/2 cup dry white wine or water
• 1 large yellow onion, chopped
• 1/4 teaspoon freshly ground black pepper
• 2 cups canned cannellini beans, rinsed and drained
• 1 quart low-sodium vegetable stock
• 3 cloves garlic, quartered
• 1/4 cup walnuts
• 2 packed cups fresh basil
• 2 bay leaves
• 2 medium carrots, chopped