Winter Minestrone With Tuscan Kale Pesto

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1/2 pound dried cranberry or pinto beans (1 1/3 cups), rinsed and picked over

1 prosciutto bone

1/4 cup olive oil

1 large fennel bulb—trimmed, cored and cut into 1/3-inch dice

2 large onions, cut into 1/3-inch dice

4 medium celery ribs, cut into 1/3-inch dice

2 medium leeks, white and tender green, quartered lengthwise and sliced crosswise 1/4 inch thick

2 medium carrots, cut into 1/3-inch dice

Kosher salt and freshly ground black pepper

1 1/4 pounds Savoy cabbage, finely shredded

1 bay leaf

Crushed red pepper

2 teaspoons minced fresh thyme

2 teaspoons minced fresh rosemary

1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Tuscan Kale Pesto

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