Minestrone col pesto

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 \N Plum tomatoes, 1/2 inch
\N \N Dice
4 \N Stalks of celery, 1/4 inch
\N \N Slices
2 \N Potatoes, peeled and halved
2 \N Leeks, cleaned and cut into
½ \N Inch moons
\N \N 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


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