Minestrone with Ligurian Pesto | Williams Sonoma

Name: Minestrone with Ligurian Pesto | Williams Sonoma
Total time: 150 min
Ingredients: 5 oz. (150 g) fresh or 2 1/2 oz. (75 g) dried borlotti (cranberry) beans; 1 tsp. baking soda (if using dried beans); 1 bay leaf; 3 Tbs. extra-virgin olive oil, plus more for serving; 1 leek, white and light green portions, rinsed well and finely diced; 2 carrots, peeled, 1 finely diced and 1 chopped; 1 celery stalk, finely diced; 2 russet potatoes, chopped; 3 1/2 oz. (100 g) pumpkin or summer squash, chopped; 2 zucchini, chopped; 4 cups (32 fl. oz./1 l) vegetable stock, preferably homemade; 3 1/2 oz. (100 g) green beans, trimmed and cut into 1-inch (2.5-cm) lengths; 2 oz. (50 g) baby spinach; Kosher salt and freshly ground pepper; About 1/4 cup (2 oz./60 g) basil pesto, preferably <a href="https://www.williams-sonoma.com/recipe/pesto.html">homemade</a>; Grated Parmigiano-Reggiano cheese for serving (optional)

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Minestrone with Ligurian Pesto Minestrone is an Italian classic, used by mammas and nonnas nationwide to sneak healthy vegetables into the diets of picky

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Ingredients

5 oz. (150 g) fresh or 2 1/2 oz. (75 g) dried borlotti (cranberry) beans
1 tsp. baking soda (if using dried beans)
1 bay leaf
3 Tbs. extra-virgin olive oil, plus more for serving
1 leek, white and light green portions, rinsed well and finely diced
2 carrots, peeled, 1 finely diced and 1 chopped
1 celery stalk, finely diced
2 russet potatoes, chopped
3 1/2 oz. (100 g) pumpkin or summer squash, chopped
2 zucchini, chopped
4 cups (32 fl. oz./1 l) vegetable stock, preferably homemade
3 1/2 oz. (100 g) green beans, trimmed and cut into 1-inch (2.5-cm) lengths
2 oz. (50 g) baby spinach
Kosher salt and freshly ground pepper
About 1/4 cup (2 oz./60 g) basil pesto, preferably <a href="https://www.williams-sonoma.com/recipe/pesto.html">homemade</a>
Grated Parmigiano-Reggiano cheese for serving (optional)