Minestrone genovese (vegetable soup with pesto)
6 servings
Ingredients
| Quantity | 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 |
| Olive oil | ||
Directions
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