Minestrone Soup — Robert St. John

Ingredients

• ¼ cup Pure olive oil
• 1 ½ cup Onion, diced
• 1 ½ cup Carrot, diced
• 1 cup Celery, diced
• ½ cup Garlic, minced
• ¼ cup Kosher salt
• 1 tsp Dried basil
• 1 tsp Dried oregano
• ½ tsp Dried thyme
• 2 tsp Fresh ground black pepper
• ¼ tsp Crushed red pepper
• 2 Bay leaves
• 2 Tbsp Balsamic vinegar
• ½ cup White wine
• ¼ cup Tomato paste
• 2 – 28 ounces can San Marzano tomatoes, chopped
• 1 gallon Vegetable Stock
• 2 cups Zucchini, medium dice
• 2 cups Yellow squash, medium dice
• 1 – 10 ounces package frozen spinach, thawed, drained
• 2 – 15 ounces can kidney or cannelloni beans, drained
• ¼ cup Pesto
• 1 Tbsp Worcestershire sauce