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Prepare the ingredients as described above.
Heat the oil in a heavy bottomed pan and add the onions and leek, stirring to make sure they glisten with oil. Now add the salt and stir again. Sweat for 4-5 minutes stirring occasionally but do not let them colour.
Add the rest of the vegetables in this order allowing a minute between each; carrot, celery, courgette, chopped tomatoes. After a few more minutes add the stock.
Bring to a simmer. Then add the pasta in and stir frequently to prevent it sticking to the bottom of the pan. After 2 minutes add the spinach, broad beans, peas, cherry tomatoes and borlotti/cannellini beans. Simmer for 5 minutes.
Meanwhile combine the ingredients for the Pesto Verde in a food processor and blend until a loose puree is achieved.
Serve the soup into a bowl stirring in a spoonful of the pesto into the centre of each bowl.