Green Vegetable soup with basil pesto

My mom is visiting so I wanted her to eat my cooking. I decided to cook healthy food for her. Nothing better than soup with a lot of vegetables. I made some changes.Also,  recipe didn't have chicken but I added chicken and made one pot meal.

Ingredients

For the Pesto

• 2 small garlic cloves
• 2 cups loosely packed fresh basil leaves
• 1/4 cup finely grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil

For the Seasoning

• 1 teaspoon coarse salt
• Freshly ground pepper

For the Soup

• 1 cup dried navy or white beans, rinsed
• 1 bay leaf
• 1 teaspoon fresh thyme, finely chopped
• 2 medium leeks, diced and rinsed well
• 2 medium carrots, diced
• 8 ounces Red Bliss or Yukon Gold potatoes, peeled and cubed
• 1 pound plum tomatoes, cubed
• 2 cups low-sodium vegetable broth
• 4 ounces green beans, cut into 1/2-inch pieces
• 1 small zucchini, cubed
• 1 cup fresh shelled or thawed frozen peas

Directions

1. Cover beans with 6 cups cold water in a large pot. Bring to a boil; remove from heat. Let stand, covered, 1 hour.
   
2. Drain beans; return to pot. Cover with 3 quarts cold water. Add bay leaf and thyme; bring to boil. Reduce heat to medium; simmer, partially covered, until beans are barely tender, about 2 hours.
   
3. Add leeks, carrots, potatoes, tomatoes, broth, and 2 cups water. Simmer, partially covered, until the beans are tender, about 30 minutes to 1 hour.
   
4. Make pesto: Finely chop garlic in a food processor. Add basil; process. Add cheese and oil; process until combined.
   
5. Add green beans and zucchini to pot. Cook, uncovered, 20 minutes. Add peas; cook until soft, 5 to 10 minutes. Season with salt and pepper. Divide among bowls; top each with 1 heaping teaspoon pesto.