Quick Summer Tomato Soup with Pesto Breadsticks

Preheat oven to 375°F. For breadsticks, line a baking sheet with parchment paper or a silicone baking mat. Sprinkle flour on a work surface. On the work surface, roll pizza dough to a 12-inch square. Spread ½ cup Homemade Vegan Pesto Sauce over dough. Cut into 12 strips. Twist strips; place on prepared pan. Bake 15 to 18 minutes or until edges are lightly browned. 2. In a large pot cook onion, bell pepper, and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add canned tomatoes, fresh tomatoes, and sweet potato. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. 3. Using an immersion blender, blend soup until it is mostly smooth with some chunks. Stir in beans, corn, and the remaining pesto sauce; heat through. Season with salt and pepper. Serve with breadsticks.