Rustic Pinto Bean Soup with Zesty Cilantro-Almond Pesto

Dried Pinto Beans, picked over for debris

0 lb

Extra Virgin Olive Oil

tablespoons

Yellow Onion, peeled and cut into 1/4-inch dice

each

Leek, white and tender green parts only, chopped

each

Celery Stalk, cut into 1/4-inch dice

each

Large Carrot, peeled and cut into 1/4-inch dice

each

Garlic Clove, finely chopped

each

Turkey Broth, homemade

cups

Bay Leaves, whole

each

Fresh Thyme Sprigs, whole

each

Kosher Salt

to taste

Water

cups

Crushed Tomatoes, canned

0 oz

Hot Pepper Sauce

to taste

Spicy Cilantro–Marcona Almond Pesto

cups