Minestrone with Basil Pesto

Name: Minestrone with Basil Pesto
Ingredients: ¾ cup dried cannellini beans (5 ounces); 8 cups water, plus more for soaking; ½ large onion, chopped; 1 dried bay leaf; 2 ounces prosciutto ends (optional), cut into pieces; 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 ¼ inch thick, and washed well; 3 garlic cloves, minced; 2 large celery stalks, sliced ¼ inch thick; 2 carrots, peeled and sliced on the diagonal ¼ inch thick; 1 large red potato, cut into ½-inch pieces; 1 medium zucchini, quartered lengthwise and sliced ¼ inch thick; ¼ pound green beans, trimmed and cut on the diagonal into 1-inch pieces (about 1 cup); 1 can (14 ½ ounces) whole peeled plum tomatoes, crushed and juice reserved; 1 bunch Tuscan kale (about 5 ounces), tough stems removed, leaves cut crosswise into ½-inch strips; ¼ head savoy cabbage, cored and very thinly sliced (about 2 cups); 4 cups vegetable stock; 1 rind (about 3 inches) Parmigiano-Reggiano cheese, plus freshly grated cheese for serving (optional); 4 ounces prosciutto ends (optional); ¼ teaspoon red pepper flakes; Coarse salt and freshly ground black pepper; Basil pesto, for serving (optional); 3 garlic cloves, peeled; 2 cups loosely packed fresh basil leaves; 3 tablespoons pine nuts, toasted; ½ teaspoon coarse salt; 1/3 cup grated Parmigiano-Reggiano cheese (grated on medium holes of a box grater)