Smoky Minestrone With Tortellini & Pesto

Directions

1. Soup
2. 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 brown.
3. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened.
4. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two.
5. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.
6. 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. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

1. Parsley or Basil Pesto
2. Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup.
3. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto.
4. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.