Make the pesto. In a food processor, blend basil, parsley (if using), nuts, nutritional yeast, garlic, lemon juice, salt, and pepper. With the motor running, stream in olive oil until it’s smooth but not runny. Taste and adjust the seasoning. Set aside.

Sauté the base. Warm 2 tablespoons olive oil in a large pot over medium heat. Add leek and celery with a pinch of salt. Cook 5–7 minutes, stirring, until soft and fragrant, not browned. Add the minced garlic and cook 30 seconds.

Build the soup. Stir in zucchini, green beans, and asparagus. Cook 2–3 minutes to coat in the aromatics. Pour in vegetable broth and add the bay leaf. Bring to a gentle boil.

Simmer and season. Reduce heat and simmer 8–10 minutes until the vegetables are just tender. Add peas and cannellini beans. Taste and season with salt, black pepper, and red pepper flakes if you like a little heat.

Cook the pasta. You have two options: cook the pasta directly in the soup for extra body, or cook it separately in salted water to keep leftovers from getting mushy. If adding to the pot, stir in the pasta and simmer until al dente, usually 7–9 minutes.

Finish with greens and lemon. Stir in spinach or kale and cook 1–2 minutes until just wilted. Add lemon zest and a squeeze of lemon juice for brightness.

Swirl in the pesto. Turn off the heat. Stir in 2–3 tablespoons of pesto per serving bowl, or fold a few spoonfuls directly into the pot for a greener broth. Keep extra pesto at the table so everyone can add more.

Serve. Ladle into warm bowls and top with a final spoon of pesto and a drizzle of olive oil. Crack fresh pepper over the top. If you’re not fully vegan, a sprinkle of grated Pecorino is lovely—but it’s not necessary.