Make two vertical cuts lengthwise in the leeks to expose the layers, and wash thoroughly under cold running water

Drain and coarsely chop

Heat the extra-virgin olive oil in a soup pot

Add the garlic, onion, and leeks

Cook over moderate heat for 2 minutes, stirring frequently

Add the cabbage, stir, and cover pan

Cook covered until cabbage begins to wilt

Add water to cover by 2 inches and bring to a boil

Turn the heat down and simmer until cabbage is tender

Add the green beans, zucchini, parsley, and basil and simmer until vegetables are barely done

Add the pasta and continue cooking until it is al dente

Add the peas at the last minute

Add salt and pepper to taste

Before serving, stir 1 teaspoon of pesto into each individual soup bowl

Serve immediately or at room temperature

Pass extra pesto and Parmesan cheese

Serves 6 to 8.