Heat the oil in a large wide-based pot. Add the garlic, onion, leek and celery and cook stirring for 5-7 minutes or until softened.
Add the fennel, peas, broad beans and asparagus and cook for a further 5 minutes.
Add the vegetable stock, water and cannellini beans and bring to the boil and cook until the vegetables are tender. Add parsley, stir to combine and remove from the heat.
Divide between serving bowls and top with pesto to serve.

Check out Heart Foundation ‘Basic’ Recipe for Homemade Vegetable Stock.
See ‘Additional Basics’ Basil Pesto Recipe if you prefer to make pesto yourself.