This is not a quick and easy minestrone recipe, as it takes all day, but it is the best minestrone I've ever eaten. Make this dish on a cold, rainy or snowy day when you have all day to putter about the house. Building this soup isn't hard, but it requires a few specific steps to pull it off correctly. It makes a lot of soup, but it holds well for a week or so and can be frozen. If you want to improve it even more, drop a dollop of pesto into each bowl when you serve it. All this minestrone needs to go with it are crusty bread and a medium-bodied wine, like a Sangiovese.