Minestrone

• 3/4 cup dried cannellini beans (5 ounces)
• 8 cups water, plus more for soaking
• 1/2 large onion
• 1 dried bay leaf
• 2 ounces prosciutto ends (optional)
• 1/3 cup extra-virgin olive oil
• 1 large celery stalk, minced
• 1 medium carrot, peeled and minced
• 1 large onion, peeled and minced (1 cup)
• 1 medium leek, white and pale-green parts only, quartered lengthwise, sliced 1/4 inch thick, and washed well (page 32)
• 3 garlic cloves, minced
• 2 large celery stalks, sliced 1/4 inch thick
• 2 carrots, peeled and sliced on the diagonal 1/4 inch thick
• 1 large red potato, cut into 1/2-inch pieces
• 1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
• 4 ounces green beans, trimmed and cut on the diagonal into 1-inch pieces (about 1 cup)
• 1 can (14 1/2 ounces) whole peeled plum tomatoes, crushed and juice reserved
• 1 bunch tuscan kale (about 5 ounces), tough stems removed, leaves cut crosswise into 1/2-inch strips
• 1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
• 4 cups Vegetable Stock (page 56)
• 1 rind (about 3 inches) parmigiano-reggiano cheese, plus freshly grated cheese for serving (optional)
• 4 ounces prosciutto ends (optional)
• 1 dried bay leaf
• 1/4 teaspoon red pepper flakes
• Coarse salt and freshly ground black pepper
• Basil Pesto, for serving (page 379; optional)

1. Soak and cook beans Place beans in a large bowl and cover with cold water by 2 inches.
2. Refrigerate 8 to 12 hours, then drain.
3. Combine beans and 8 cups water in a large saucepan.
4. Add onion, bay leaf, and prosciutto ends, if using.
5. Bring to a boil, then reduce heat and simmer until beans are just tender (but not at all mushy, as they should hold their shape in the soup), 30 to 45 minutes.
6. Drain, reserving beans and 4 cups liquid; strain liquid.
7. Discard onion, bay leaf, and prosciutto, and cover beans.
8. Meanwhile, cook soffritto Heat the oil in a large stockpot over medium-low heat until shimmering.
9. Add celery, carrot, and onions, and cook, stirring often to prevent them from scorching on the bottom, until deep golden brown, 20 to 25 minutes.
10. Cook vegetables Add leek and garlic to soffritto and cook, stirring often, until soft, about 4 minutes.
11. Raise heat to medium-high, then add sliced celery and carrots along with the potato, zucchini, and green beans.
12. Cook, stirring often, until vegetables are golden, about 5 minutes.
13. Make soup Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage, stock, cheese rind, prosciutto ends (if using), bay leaf, and red pepper flakes; season with salt and black pepper.
14. Bring to a boil, then reduce heat to a simmer.
15. Cover and cook 1 hour.
16. Add beans Stir in beans and continue cooking until all vegetables are very tender, 20 to 30 minutes more.
17. Serve Ladle into bowls, incorporating beans and vegetables in each, and top with pesto and grated cheese, if desired.
18. The soup can be refrigerated in an airtight container up to 3 days; thin with water, if necessary, before reheating over gentle heat.
19. The soup is traditionally flavored with scraps of cheese and ham, which every frugal Italian home cook keeps in the larder.
20. This recipe calls for end pieces of prosciutto (the bit left when the rest has been sliced), available from many butchers, and the rind from a wedge of Parmigiano-Reggiano cheese.
21. Its a good idea to save these rinds so you can add them to this and other vegetable soups; wrap them in plastic and freeze in resealable plastic bags.
22. Tuscan kale is also called cavalo nero and dino kale; look for it at greenmarkets, Italian groceries, and some supermarkets, or substitute regular kale.

beans, water, onion, bay leaf, extravirgin olive oil, celery stalk, carrot, onion, only, garlic, celery stalks, carrots, red potato, zucchini, green beans, tomatoes, tuscan kale, savoy cabbage, vegetable stock, rind, bay leaf, red pepper, salt, basil

Taken from www.epicurious.com/recipes/food/views/minestrone-393698 (may not work)