Basil Pesto Minestrone With Sweet Italian Sausage

I was sitting here one day really hungering for Minestrone. I started putting a little bit of this and a little bit of that until I came up with what I would consider a minestrone that is different from any recipe I've seen on the internet. It turned out excellent--so much so that I couldn't think of not sharing it.

• Ready In: 55 mins
• Serves: 16

Ingredients

• 9  tablespoons  vegetable oil
• 2  cups red onions, diced
• 1 1⁄2 cups zucchini, diced
• 1 (14 ounce) can  Italian cut green beans, drained
• 2  stalks celery, chopped
• 6  garlic cloves, minced
• 8  cups  chicken stock
• 4  large carrots, chopped
• 1 (14 ounce) can red kidney beans, drained
• 1 (14 ounce) can great northern beans, drained
• 1 (14 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 4  cups water
• 3  bay leaves
• 1  tablespoon dried oregano
• 1  tablespoon  italian seasoning
• 1 (10 ounce) box frozen spinach, thawed
• 1 1⁄2 cups small shell pasta
• 1⁄2 cup red wine
• 1  inch  piece of rind for parmigiano-reggiano cheese
• 1  lb  Italian turkey sausage
• 2  cups basil pesto

Directions

1. Bring large soup pan to high heat and add oil. Saute onions, zucchini, celery, carrots, and bay leaves until onions are translucent.
2. Add stock, tomatoes, beans, basil, oregano, Italian seasoning, salt + pepper to taste, water, green beans, Parmesan rind, and garlic. Bring to boil and then reduce heat to simmer for 25 minutes.
3. While soup is simmering cook sausage on charcoal/gas grill with a hunk of smoking wood (if available).
4. Add pasta,spinach, and water and simmer for 25 minutes longer.
5. When sausage is finished cooking, chop it into small chunks.
6. Add red wine and sausage and cook for 5 minutes longer.
7. Serve each bowl with about 1 teaspoon of basil pesto. Sprinkle freshly grated Parmesan to taste. Have extra virgin olive oil at table to drizzle in soup.