Minestrone col Pesto

Name: Minestrone col Pesto
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. sm. shell pasta; 1/2 cup pesto

13 ingredients

6 steps

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. sm. shell pasta
1/2 cup pesto

Directions

1

Soak beans separately overnight and drain.
2

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.
3

Cover pot and bring to a boil.
4

Lower heat and simmer 1-1/2 hours until beans are tender.
5

Add pasta, turn heat to a boil and cook until al dente.
6

Divide among bowls and top each bowl of minestrone with a dollop of Pesto.