Minestrone genovese (vegetable soup with pesto)

Yield: 6 servings

Measure Ingredient
1⅓ cup Dried white kidney beans, soaked
8 cups Water
2 larges Potatoes, diced
½ pounds Butternut squash, peeled & diced
3 larges Zucchini, chopped finely
1 each Tomato, peeled, seeded & chopped
⅓ pounds Mushrooms, sliced
1 each Carrot, finely chopped
2 eaches Celery ribs, finely chopped
1 large Garlic clove, minced
1 each Yellow onion, finely sliced
⅓ cup Olive oil
1½ teaspoon Coarse sea salt
½ pounds Tubular pasta
2 tablespoons Pesto, see recipe
\N \N Olive oil

Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cok at a high heat for 10 minutes. Reduce heat & simmer, covered, for another 5 minutes. Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic & onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil & salt. Continue simemring, pressing the beans & potatoes against the side of the pot to make the soup dense. After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid & serve it with drizzles of olive oil on top.

Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 08-21-95

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