Heat a little olive oil in a large casserole pot over med heat. Cook the garlic and leek for 2 minutes until translucent. Add the tomatoes, carrots, beans, celery, cabbage, kale, bay leaf, thyme, stock and bring to the boil, then turn heat down, cover and gently simmer for 1 hour.
Add the quinoa and celery leaves and cook a further 20 minutes.
Place all pesto ingredients into a food processor along with salt and pepper and pulse until desired consistency is reached.
Serve soup topped with a drizzle of pesto and parmesan. For the kids blend in a food processor until smooth and use as a pasta sauce.