Minestrone Col Pesto

Recipe Ingredients

1 lb	454g / 16oz	Borlotti - (or pinto) beans
1 lb	454g / 16oz	Cannelloni - (or white) beans
1 lb	454g / 16oz	Red onion - cut 1/4" dice (medium)
2 lbs	908g / 32oz	Zucchini - cut 1/4" rounds (medium)
4		Plum tomatoes - cut 1/2" dice
4		Celery stalks - cut 1/4" 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 tablespoons	60ml	Extra-virgin olive oil
6 oz	170g	Small-shell pasta
1/2 cup	118ml	Pesto - see * note

Recipe Instructions

* Note: see the "Pesto" recipe which is included in this collection.

Soak beans separately overnight and drain.

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. Cover pot and bring to a boil. Lower heat and simmer 1 1/2 hours until beans are tender. Add pasta, turn heat to a boil and cook until "al dente". Divide among bowls and top each bowl of minestrone with a dollop of Pesto.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5735)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.