Autumn Minestrone with Kale Pesto

Ingredients

• 14 oz Diced tomatoes; canned, with
• 5 ts Vegetarian bouillon
• 1/2 lb Green beans; ends trimmed
• 1 Leafy celery top
• 1 Piece carrot
• 1 Bay leaf
• 1 ts Extra Virgin Olive Oil
• 1 Onion chopped
• 3 Garlic minced
• 1 Carrots; diced
• 1 tb Chopped fresh sage or
• 2 tb Chopped fresh parsley;
• 2 tb Fresh Cilantro chopped
• 2 tb Kale pesto; see recipe
• 3/4 c Grated Parmesan fresh
• 6 c Water
• 1/2 sm Head savoy cabbage; halved
• Salt and cayenne pepper; to
• 1 tb Light olive oil or canola
• 2 Garlic cloves; halved
• 1 tb Chopped fresh rosemary
• 1 Parsnip; diced
• 1 c Dried white beans; such as
• 1/2 c Wheat berries; soaked