Ingredients

3/4 cup dried cannellini beans (5 ounces) 

1/2 large onion 

1 bay leaf 

1/3 cup extra-virgin olive oil 

1 large rib celery, very finely chopped 

1 medium carrot, very finely chopped 

1 large onion, very finely chopped 

1 medium leek, white and pale-green parts only, quartered lengthwise, cut into 1/4-inch slices, rinsed well 

3 cloves garlic, minced 

2 large ribs celery, cut into 1/4-inch slices 

2 medium carrots, cut on the diagonal into 1/4-inch slices 

6 ounces small red potatoes (about 7), cut into 1/2-inch pieces 

1 medium zucchini, quartered lengthwise, cut into 1/4-inch slices 

4 ounces green beans, trimmed, cut on the diagonal into 1-inch pieces (about 1 cup) 

1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed 

1 bunch (5 ounces) Tuscan kale (also called cavolo nero), stemmed, leaves cut crosswise into 1/2-inch strips 

1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups) 

4 cups Vegetable Stock 

1 rind (3 inches) Parmigiano-Reggiano cheese 

1 bay leaf 

1/8 teaspoon crushed red-pepper flakes 

Coarse salt and freshly ground pepper

Martha’s Pesto

Preparation

Make beans: Cover beans with cold water by 2 inches in a bowl. Refrigerate 8 to 12 hours. Drain. Bring 8 cups water to a boil in large saucepan. Add beans, onion, and bay leaf. Reduce heat; simmer until beans are just tender, about 1 hour. Drain, reserving beans and 4 cups liquid. Discard solids from beans, and cover beans.

Make soffritto: Heat oil in a stockpot over medium-low heat. Add celery, carrot, and onion. Cook, stirring often, until deep golden brown, 20 to 25 minutes.

Make soup: Add leek and garlic. Cook, stirring often, until soft, about 4 minutes. Raise heat to medium-high; add celery, carrots, potatoes, zucchini, and green beans. Cook, stirring often, until golden, about 5 minutes. Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage, stock, cheese rind, and red-pepper flakes; season with salt and pepper. Bring to a boil. Reduce heat. Cover; simmer 1 hour.

Add beans. Cover; cook until tender, 1 to 1 1/2 hours. Serve topped with pesto if desired. Minestrone can be refrigerated in an airtight container up to 3 days; thin with water if needed before reheating.