Minestrone with Basil Pesto

Ingredients

• ¾ cup dried cannellini beans (5 ounces)
• 8 cups water, plus more for soaking
• ½ large onion, chopped
• 1 dried bay leaf
• 2 ounces prosciutto ends (optional), cut into pieces
• 1/3 cup extra-virgin olive oil
• 1 large celery stalk, minced
• 1 medium carrot, peeled and minced
• 1 large onion, peeled and minced (1 cup)
• 1 medium leek, white and pale-green parts only, quartered lengthwise, sliced ¼ inch thick, and washed well
• 3 garlic cloves, minced
• 2 large celery stalks, sliced ¼ inch thick
• 2 carrots, peeled and sliced on the diagonal ¼ inch thick
• 1 large red potato, cut into ½-inch pieces
• 1 medium zucchini, quartered lengthwise and sliced ¼ inch thick
• ¼ pound green beans, trimmed and cut on the diagonal into 1-inch pieces (about 1 cup)
• 1 can (14 ½ ounces) whole peeled plum tomatoes, crushed and juice reserved
• 1 bunch Tuscan kale (about 5 ounces), tough stems removed, leaves cut crosswise into ½-inch strips
• ¼ head savoy cabbage, cored and very thinly sliced (about 2 cups)
• 4 cups vegetable stock
• 1 rind (about 3 inches) Parmigiano-Reggiano cheese, plus freshly grated cheese for serving (optional)
• 4 ounces prosciutto ends (optional)
• 1 dried bay leaf
• ¼ teaspoon red pepper flakes
• Coarse salt and freshly ground black pepper
• Basil pesto, for serving (optional)
• 3 garlic cloves, peeled
• 2 cups loosely packed fresh basil leaves
• 3 tablespoons pine nuts, toasted
• ½ teaspoon coarse salt
• 1/3 cup grated Parmigiano-Reggiano cheese (grated on medium holes of a box grater)
• ½ cup best-quality extra-virgin olive oil

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