Minestrone with pesto Genovese (basil pesto)

Prepare the ingredients.

1. If using dried beans soak overnight and then rinse and cook in lightly salted water for about 40 minutes. Save 2 cups of the cooking water and drain.
2. Peel the potatoes, peel and remove the seeds from the squash, remove the outer leaves from the cabbages. Wash/clean all the other veggies and then cut potatoes, squash, carrots, celery and zucchini into cubes and slice leeks and cabbages and greens.

Cook the minestrone.

1. Sauté the sliced leeks in the olive oil for a couple of minutes. Then add all the other vegetables. Mix and add a salt to taste and enough water to just cover the veggies. Simmer on a low-medium heat for about 30 minutes.
2. Add the cooked beans with 1-2 cups of the bean cooking water (or drained canned beans) and the parmigiano rind (if using). Simmer for another 30 minutes. Add salt and pepper to taste.
3. Use a fork to mash (puree) some of the potatoes and beans in the pot. Add the pasta and continue cooking until it’s al dente. If your soup seems dry, pour in some hot water.

Serve your minestrone.

1. When the soup is ready, remove from the heat and add the pesto. Mix gently and serve. You can also add the pesto to each serving once it is plated. (I like to do this).
2. This minestrone with pesto can also be served tepid and tastes even better the next day. However, the pasta will absorb more liquid so you may want to add some water when reheating leftovers.