Spring Green Minestrone Soup

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Soup:

Two 15-ounce cans butter beans or large white Italian beans, drained

1/4 cup extra-virgin olive oil 

2 leeks, white parts only, sliced and washed thoroughly

2 cloves garlic, thinly sliced 

Kosher salt and freshly ground black pepper

2 quarts (8 cups) vegetable or chicken stock 

1 cup ditalini pasta 

1 cup frozen pearl onions, defrosted and sliced in half

1/2 cup canned chopped tomatoes 

8 ounces haricot vert or green beans, cut into thirds 

4 cups baby spinach 

1 cup fresh or frozen peas (defrosted if frozen)

1 cup fresh parsley, chopped 

Serving:

1 cup pesto

1 cup thinly sliced radishes 

1 bunch fresh cilantro, leaves picked 

1 cup sliced scallions

1/4 cup extra-virgin olive oil 

1/4 cup grated Parmesan