Red Winter Minestrone with Winter Greens Pesto Recipe by MICHAEL

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Servings: 12

Ingredients

2/3 cup extra-virgin olive oil
2 cloves garlic
1 ounce parmigiano-reggiano cheese
1/2 teaspoon kosher salt
1/4 cup + 2 tablespoons extra virgin olive oil (divided)
1 white onion, finely diced or grated
2 roma tomatoes, or two canned tomatoes, grated (leave out skins if using fresh)
4 cloves garlic, minced
1 handful parsley leaves
1 pinch chili flakes
1 bay leaf
1 teaspoon minced rosemary leaves
Kosher salt
1 leek, white and light green parts, cut into 1/2â³ wide half-moons and well-washed
1 medium carrot, peeled and cut into 1/8â³ thick circles
1/2 pound turnips, peeled and cut into 1/3â³ cubes
1/2 pound beets, peeled and cut into 1/3â³ cubes
1 cup dry white wine
Handful of green beans, cut into 1â³ lengths
2 cups cooked white beans (cannelini or similar) â reserve 3 cups of the cooking liquid if you cooked them yourself (recommended)
Optional: lemon juice

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