Place olive oil in a Dutch oven on the stove over medium-high heat. Once olive oil is warm, add garlic, onion and leek. Saute for about 5 minutes, or until mixture has become fragrant and started to turn translucent.

Next, add asparagus and zucchini. Saute for a few more minutes, then add bay leaf and thyme and stir to combine.

Add cheese rind, then cover mixture with chicken broth. Let this mixture come to a simmer, then add peas, kale and beans. Bring to a boil, then let simmer while you make the pistou (and shrimp, if making.)

To make the pistou, combine all pistou ingredients except for olive oil in a food processor. Start processor and then slowly drizzle in olive oil. Continue pureeing until all ingredients are combined and pistou forms.

To make the shrimp, heat coconut oil in a small sauté pan over medium-high heat. Season shrimp with salt and pepper, then add to sauté pan. Cook shrimp for a couple of minutes on each side, until shrimp is pink and opaque. Remove from heat.

To serve, first ladle soup into soup bowls, then drizzle pistou over top. Finally, top with cooked shrimp.