In a Dutch oven over medium-high heat, heat oil and juice, then stir in onions. Cook slowly without browning for 5 minutes, then add potatoes, carrots, kidney beans, green beans and squash. Cook, stirring, for 2 minutes, then add stock, jalapenos, orzo and tomato paste. Bring to a boil. Lower heat, cover and simmer 15 minutes, or until vegetables are tender. Before serving, stir in pesto. Serves 4-6. Each serving contains approximately 2 breed/starch exch., I fat exch.; 160 calories, 27gm. carbohydrate, 6gm, protein, 4gm. fat (including 1 gm. sat fat), 210 mg. sodium, 45 mg. calcium and 4 gm. dietary fiber. Recipe by: Mary Carrolls Healthful Cooking, Star Tribune 1/14/98 Posted to MC-Recipe Digest by Kathleen on Apr 12, 1998