In a big soup pot, heat oil over medium heat.
Add in onion; saute until softened, about 6 minutes.
Add in carrots, leeks, garlic, celery, thyme, salt and pepper; saute until vegetables start to soften, about 5 minutes.
Add in wine and cook until reduced by half, about 5 minutes.
Add in stock and potatoes; bring to a boil.
Decrease heat and simmer until potatoes are almost tender, about 15 minutes.
Add in beans, asparagus, squash, spinach, and peas; simmer until vegetables are tender, about 5 minutes.
Stir in lemon juice.
Taste and adjust seasoning with salt and pepper, if necessary.
Ladle into heated bowls and garnish each with a dollop of pistou.