Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Borlotti (or pinto) beans |
| 1 pounds | Cannelloni (or white) beans |
| 1 medium | Red onion, 1/4 inch dice |
| 2 mediums | Zucchini, 1/4 inch rounds |
| 4 | Plum tomatoes, 1/2 inch |
| Dice | |
| 4 | Stalks of celery, 1/4 inch |
| Slices | |
| 2 | Potatoes, peeled and halved |
| 2 | Leeks, cleaned and cut into |
| ½ | Inch moons |
| Salt and pepper to taste | |
| 4 tablespoons | Extra virgin olive oil |
| 6 ounces | Small shells pasta |
| ½ cup | Pesto |
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 1½ 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.
Yield: 4 servings
MOLTO MARIO SHOW#MB5735