Cut the aubergine into 1cm thick slices and then quarter them.Cut tomatoes and potatoes into bite-size pieces, carrots into 2cm strips and the leek into thin rings. Soak mushrooms in warm water 10 minutes. Pour beans with the liquid into a large pot and mix with aubergine,
tomatoes, potatoes and onion. Pour in soup and bring to the boil. Simmer vegetables for about 15 minutes then add basil, mushrooms and soaking water and Vermicelli. Simmer another 5 minutes. Remove from the heat and stir in the pesto.
Serve and rich parmesan.