Place all of the vegetables, except the kale, fava beans and peas, in a large pot and cover with water. Add salt and pepper.
Bring to a simmer and cook for 15 minutes, until the potatoes are fork tender. Add the kale, peas, and fava beans and cook another 3 minutes.
While the vegetables are cooking, place all of the pesto ingredients in a mini food processor and pulse until a paste forms. Add more olive oil if needed.
Serve garnished with pesto and some extra cheese, if desired.
Recipe by The Gardener Cook at https://www.thegardenercook.com/spring-summer-stew/