Summer Minestrone al Pesto

extra-virgin olive oil

large onion, diced, about 1 1/2 cups

Salt and pepper

garlic cloves, minced

bay leaf

tomato paste

crushed red pepper

Splash of white wine (optional)

large very ripe sweet tomatoes, chopped (about 2 cups)

or 4 zucchini or summer squash, chopped into roughly 1/2-inch cubes (about 3 cups)

romano beans, ends trimmed and cut into 2-inch lengths (about 2 cups)

small, dry pasta, such as pennette or orecchiette

small green beans, ends trimmed and cut into 2-inch lengths (about 1 1/2 cups)

medium garlic cloves, coarsely chopped

Salt and pepper

basil leaves, loosely packed, washed and dried

parsley leaves, loosely packed, washed and dried

extra-virgin olive oil

grated Parmesan, plus more for serving