Vegetable Minestrone with Pesto Recipe | Epicurious

Ingredients

• 1/2 cup olive oil
• 1/2 large onion, chopped (about 1 cup)
• 1 large stalk celery, chopped (about 1/2 cup)
• 1 large carrot, chopped (about 1/2 cup)
• 1 small leek, white and pale green parts only, washed and chopped (about 1/2 cup)
• 1 large russet potato, peeled and diced (about 1 cup)
• 1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped
• 1/2 cup fava beans (freshly shelled, or soaked if dry)
• 1 cup canned crushed plum tomatoes, with their juices
• 1 medium zucchini, trimmed and chopped (about 1 1/2 cups)
• 1/2 cup fresh green beans, cut into 1-inch-long pieces
• 1/2 cup shelled fresh or frozen peas
• 1 cup loosely packed chopped fresh spinach (or any fresh greens with stems removed if necessary)
• One roughly 2-inch-square Parmigiano-Reggiano rind, rinsed
• Salt and freshly ground black pepper
• 1/4 cup pesto