Minestrone Genovese(Vegetable Soup With Pesto)

* Exported from MasterCook *

MINESTRONE GENOVESE (VEGETABLE SOUP WITH PESTO)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Italian
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c Dried white kidney beans,
-- soaked
8 c Water
2 lg Potatoes, diced
1/2 lb Butternut squash, peeled &
-- diced
3 lg Zucchini, chopped finely
1 ea Tomato, peeled, seeded &
-- chopped
1/3 lb Mushrooms, sliced
1 ea Carrot, finely chopped
2 ea Celery ribs, finely chopped
1 lg Garlic clove, minced
1 ea Yellow onion, finely sliced
1/3 c Olive oil
1 1/2 ts Coarse sea salt
1/2 lb Tubular pasta
2 tb 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.



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