Yield: 6 servings
| 1 1/3||cups|| Dried white kidney beans, |
| || || -- soaked |
| 8||cups|| Water |
| 2||lg|| Potatoes, diced |
| ½||lb|| Butternut squash, peeled & |
| || || -- diced |
| 3||lg|| Zucchini, chopped finely |
| 1|| || Tomato, peeled, seeded & |
| || || -- chopped |
| 1/3||lb|| Mushrooms, sliced |
| 1|| || Carrot, finely chopped |
| 2|| || Celery ribs, finely chopped |
| 1||lg|| Garlic clove, minced |
| 1|| || Yellow onion, finely sliced |
| 1/3||cups|| Olive oil |
| 1½||teaspoon|| Coarse sea salt |
| ½||lb|| Tubular pasta |
| 2||tablespoon|| Pesto, see recipe |
| || || 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"
Your Minestrone Genovese (Vegetable Soup with Pesto) is ready. Good luck!
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