Dice onion. Peel and slice carrots, cut into 1/2in slices. Mince garlic.

Heat olive oil in a large pot over medium heat; add onions and carrots; sauté for 5-7 minutes, until onions begin to turn opaque. Add garlic, oregano, parsley, cook for 1-2 minutes, stirring constantly.

Drain and rinse beans.  Add broth, kale, and beans. Bring to a boil, reduce to a simmer, cover and allow to simmer for 15 minutes.

Remove from heat and stir in pesto.

Serve with honeydew balls.