<http://schema.org/recipeInstructions>
" Rinse beans under cold water and discard any stones or shriveled beans. In large bowl, place beans and 6 cups water. Allow to stand at room temperature overnight. (Or, in 4-quart saucepan over high heat, heat beans and 6 cups water to boiling; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans. In 4-quart saucepan over high heat, heat beans and enough water to cover by 2 inches to boiling. Reduce heat to low; cover and simmer 40 minutes to 1 hour until beans are tender, stirring occasionally. Drain beans. While beans are cooking, in 5-quart Dutch oven, heat olive oil over medium-high heat. Add carrots, celery, onion, and pancetta; cook 10 minutes or until onions begin to brown, stirring occasionally. Add potatoes, zucchini, cabbage, and garlic; cook, stirring constantly, until cabbage wilts. Add chicken broth, tomatoes with their juice, and 1 cup water; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender. In blender or food processor with knife blade attached, blend 1/2 cup beans with 1 cup soup until pureed. Stir salt, bean puree, and remaining beans into soup; heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Meanwhile, prepare Pesto. Serve soup with Pesto. PESTO: In blender at high speed, blend 2/3 cup packed fresh basil leaves, 1/4 cup grated Parmesan cheese, 1/4 cup olive oil, 1 tablespoon water, and 1/4 teaspoon salt until smooth."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a9202/minestrone-pesto-2701/>