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 recipe)

Recipe Instructions

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.

This recipe yields 4 servings.

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

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