Heat oil in a large Dutch oven over medium heat. Add onion, leek, rosemary, and garlic, and sauté 10 minutes. Add tomato, water, broth, and chickpeas, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add zucchini, peas, lima beans, and green beans; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes. Stir in pastina, parsley, and pepper, and cook 8 minutes. Spoon 1 1/2 cups soup into each of 6 bowls; top each serving with 1 teaspoon pesto sauce and 1 teaspoon cheese.
I took the advice of JLindsey33 and added more Italian seasoning and some crushed red pepper. This soup was a hit! Warmed us all up on a cool fall day and I felt good about it, too, since it is chock full of vegetables! Even my VERY picky little girl raved about it!
I would definitely make it again!