In a medium pot, heat the olive oil over medium-high heat until just warm. Add the garlic and saute for 1 minute, taking care that it does not burn.

Add the presoaked white beans and stock, reduce the heat to medium, and cook until the beans are tender, 20 to 30 minutes.

Add the remaining vegetables and cook until tender, about 6 minutes.

Season to taste with salt and pepper.

Make Ahead Notes:

-The beans can be soaked overnight.

-The vegetables can be diced and blanched up to 48 hours in advance.

-The pesto can be made up to a week ahead of time; brush the top lightly with oil, cover, and refrigerate or freeze.

-The soup itself can be refrigerated up to 3 days or frozen for about 1 month; reheat over medium heat.