Luigi Scappin’s Green Minestrone

Ingredients
Soup
1/2 cup dried white beans, picked over, rinsed, and
soaked overnight in water to cover
2 tablespoons olive oil
1 clove garlic, sliced
1 onion, minced
1 small bulb fennel, trimmed and minced
4 ribs celery, sliced
2 cups shredded kale, rinsed
2 cups shredded collard greens, rinsed
2 cups shredded green cabbage, rinsed
2 cups cut green beans (about 3l4 pound)
2 baking potatoes, peeled and cubed
3 quarts favorite homemade chicken broth
¼ chopped Italian parsley leaves
½ cup chopped fresh basil leaves
I tablespoon salt
2 teaspoons freshly ground black pepper

Pesto
1/4 cup lard
1/4 cup chopped Italian parsley leaves
1/4 cup freshly grated Parmesan Cheese
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh sage
1 small clove garlic minced

Directions
Drain the beans, put them in a medium size saucepan with plenty of water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, partially covered, until the beans are tender, about 45 minutes. Drain.
Heat the olive oil in a stockpot over low heat. Add the garlic, onion, and fennel and sauté until soft, about 10 minutes. Add the celery, kale, collard greens, cabbage, green beans, white beans, potatoes, and chicken broth, and bring to a boil. Reduce the heat and simmer for 1 hour.
Stir in the parsley, basil, salt, and pepper, and simmer for 30 to 40 minutes more.
Make the pesto: in a blender or food processor, combine the lard, parsley, Parmesan, rosemary, sage, and garlic, puree until smooth.
To serve, ladle the soup into bowls. Garnish with a dollop of the pesto; drizzle with additional olive oil, if desired.