1) Heat the olive oil in a large stock pot over medium heat. Add the onion, leek and garlic and cook for 4 to 5 minutes with out coloring. Add the celery, carrot and fennel and slowly cook for 10 minutes. Add the plum tomato juice and water and bring to a simmer. Cook gently over a medium heat until the vegetables are just tender, about 20 to 30 minutes. Add the zucchini and cook for 5 more minutes. Season with salt and pepper to taste.
2) In a food processor puree the basil, pine nuts and garlic until smooth. Add the Parmesan cheese and pulse once or twice, just to incorporate. With the machine running, slowly add the olive oil. Transfer to a small container and cover with a little bit of olive oil.
3) Ladle the soup into hot bowls and spoon a tbsp. of the Pesto on top of the soup, drizzle with extra virgin olive oil and serve.