For the pesto, in a food processor, process the herbs, cheese, EVOO, nuts, lemon zest and juice, and the crushed red pepper until smooth; season with salt and transfer to a small bowl.
For the soup, in a large soup pot or Dutch oven with a lid, heat the olive oil, two turns of the pan, over medium. Add the leeks, celery, fennel, onion and garlic; season with salt and pepper. Partially cover and cook the vegetables, stirring occasionally, until softened, 6 to 7 minutes. Add the asparagus, peas, fava beans and haricot verts; cook, stirring often, until the vegetables begin to soften, just a minute or two. Add the escarole, stock and cheese rind. Cover, bring to a boil and cook, stirring occasionally, until the escarole wilts, 5 to 6 minutes; season, then discard the rind.
Serve the soup in shallow bowls; stir in the pesto.