A touch of pesto adds a bright note to this delicious French-inspired soup. Swirl it in at the end for the most flavor.
Heat oil in a large soup pot over medium heat; add leeks, celery, carrots, and salt. Cook, stirring frequently, until vegetables begin to soften, about 10 minutes.
Stir garlic into pot; cook for 1 minute. Add broth and increase heat to high, bringing it to a boil. Stir in zucchini, peas, beans, and tomatoes. Cook until flavors blend, about 10 minutes.
Serve soup with pesto, swirled into top.