Minestrone col Pesto

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 lb. borlotti (or pinto) beans
1 lb. cannelloni (or white) beans
1 md. red onion, cut 1/4-inch dice
2 md. zucchini, cut 1/4-inch rounds
4 plum tomatoes, cut 1/2-inch dice
4 celery stalks, cut 1/4-inch slices
2 potatoes, peeled and halved
2 leeks, cleaned and cut into 1/2 moons
Salt, to taste
Freshly ground black pepper, to taste
4 tbsp. extra-virgin olive oil
6 oz. small shell pasta
1/2 cup pesto

INSTRUCTIONS

Soak beans separately overnight and drain. In a large sauce pot, place both kinds of beans, onions, zucchini, tomatoes, celery, potatoes, leeks and olive oil and cover by 1 inch with cool water. Cover pot and bring to a boil. Lower heat and simmer 1-1/2 hours until beans are tender. Add pasta, turn heat to a boil and cook until al dente. Divide among bowls and top each bowl of minestrone with a dollop of Pesto.

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Tagged: italian, soups add tags

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