Heat olive oil in saucepan. Add leeks, zucchini, green beans, garlic and fry for 5 minutes.
Pour vegetable broth, add tomatoes and ground black pepper. Bring to boil, cover, reduce heat and simmer for about 10 minutes. Salt to taste.
Add vermicelli, cover and cook about 5 minutes, until vermicelli are ready. Add pesto sauce and stir.
Pour cooked soup in bowls, garnish with greens and pesto sauce.
Ready in: 40 minutes.