Thanks so much for stopping by!! If you have questions on how to make this recipe, I've tried to answer them all above....so scroll on up if you need help. Still have questions.....leave a comment and I'll be happy to help you! Happy Cooking, my friend!
Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to look brown, but not crispy. Remove with slotted spoon and set aside.
Add 2 more tablespoons of oil plus the onion, garlic and leek. Continue to cook, stirring occasionally, over medium heat until they are softened. Then add the carrot, celery, zucchini, potato and stir around for a minute or two.
Add the stock, the chickpeas/cannellini beans, reserved bacon and then the tomatoes, gently crushing them with your hands as you go. Add a few generous pinches of salt. If your stock is already salted, add a little bit of salt and taste as you go. Bring the soup to a boil, then reduce the heat to a simmer and cook for about 30-40 minutes, until the potatoes are just tender. A fork should go into the potatoes easily without breaking them.
Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary.
Ladle minestrone into bowls and garnish with a spoonful of the pesto, a drizzle of aged balsamic, and a generous sprinkling of grated Parmesan cheese.
For the Basil Pesto:In a food processor add the basil, pine nuts, garlic and Parmesan. Pulse until it starts finely chopped. With your food processor on low speed, slowly add the olive oil until the pesto is the consistency you like.
