Cut all vegetables into small dice.
In a stockpot over medium heat, bring water and broth to a boil. Add salt, if required. Add vegetables in order of cooking time: carrots, celery, onion, leek, green beans, potatoes and tomatoes. After 20 minutes, add zucchini, white beans and pasta, and continue cooking for another 10 minutes.
Add pesto or homemade pistou to piping hot soup and serve immediately. Adjust seasoning and pepper generously. Garnish with Parmesan.
In a food processor, process garlic, basil and olive oil until smooth.
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