Heat oil in a 6-qt. saucepan over medium-high heat.
Add onions, reduce heat to medium; cook until limp and golden.
Add tomatoes and heat 3-4 minutes.
Add water and tomatoes, and bring to a boil.
Add carrots, potatoes, celery, and pepper. Reduce heat and simmer 15 minutes.
Stir in white beans, green beans, zucchini, and spaghetti. Simmer another 15 minutes until vegetables are tender and spaghetti al dente, about 8 minutes.
Season with salt and pepper and MSG.
Ladle soup into bowls; serve with pistou dolloped on top.
Process garlic, basil, oil, salt, garlic, tomato paste, and Parmesan, in a food processor until finely ground.
Season with salt and pepper.
Recipe source: Foods of the World: The Cooking of Provincial France
Photo credit: Flickr user, Jeffery Loo
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