Spring vegetable soup with basil pesto

Name: Spring vegetable soup with basil pesto
Cook time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 2 leeks , washed and chopped; 100g green bean , cut into lengths; 1 large courgette , diced; 1.2l hot vegetable stock; 3 vine-ripe tomatoes , deseeded and chopped; 400g can cannellini bean; 1 nest vermicelli (about 35g); 25g pack basil; 1 garlic clove , crushed; 25g pistachio nuts; 25g vegetarian parmesan -style cheese, (we used Twyneham Grange, available from Sainsbury’s); 2 tbsp olive oil