• Rinse and drain the beans and set aside.
• Heat the oil in a large saucepan. Add the onion, garlic, carrot dice and leek and cook over medium heat until the carrots are slightly tender and onion is translucent, about 3 minutes, being careful not to burn it. Add the drained beans and vegetable stock to the pan and cook until the beans are tender, about 1 1/2 hours.
• Add the potatoes, thyme, soy sauce, and pepper and continue to cook for 30 more minutes.
• Meanwhile, combine the pesto ingredients in a food processor and blend until smooth. Transfer the pesto to a bowl and set aside.
• Spoon 3/4 cup of the soup into a blender and puree. Pour the puree back into the pan with the remaining soup. Either add pesto to the soup base, or, serve as a topping, as you prefer.
• Ladle 1/2 cup of soup into each of 8 bowls and garnish each serving with 2 teaspoons pesto, unless you've blended it into the soup base..

Instant Pot Notes

• We made this recipe in our instant pot in a fraction of the time!
• Add all soup ingredients, including UNSOAKED, dry beans, to an 8 quart instant pot.
• Select manual high pressure for 60 minutes
• Natural release until ready to open lid
• Make pesto separately while the pot releases pressure
• Proceed to serve and garnish