CORN AND ZUCCHINI Minestra - Lidia

Ingredients

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch chunks
• 2 large carrots, cut into ¼-inch dice
• 2 stalks celery, cut into ¼-inch dice
• 2 large leeks, white and light-green parts, halved and sliced ½ inch thick
• 4 cloves garlic, finely chopped
• 3 fresh bay leaves
• Pinch crushed red pepper flakes
• 1 tablespoon kosher salt, plus more to taste
• 4 ears corn, kernels removed, cobs reserved
• 1 pound zucchini, sliced into ¼-inch-thick half-moons
• 1 pound green beans, trimmed and cut into ½-inch pieces
• 1 cup Arborio rice
• ¼ cup pesto, homemade (page 51), prepared without mayo or store-bought
• Grated Grana Padano, for serving