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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 |
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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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