In a large pot with a fitting lid heat the olive oil over medium high heat and sauté all the prepared vegetables and the garlic for a few minutes until they start to brown a bit.
Add the broth, tomatoes, and the dried oregano and bay leaves.
Tie the fresh thyme and parsley together in a bundle using a little kitchen string (cotton) and add it to the soup. This will make it easier to fish out those herbs before serving.
Season to taste wit salt and pepper and leave the soup to simmer, covered, for about 45 minutes.
Add the beans and peas and let the soup come to a simmer again.
Just before serving throw in the cooked pasta and stir to mix it in.
Adjust the seasoning and serve the soup with a dollop of pesto and a sprinkling of leek tops added to each bowl.