Minestrone Genovese (Vegetable Soup With Pesto)

Recipe Ingredients

1 1/3 cups	213g / 7.5oz	Dried white kidney beans - - soaked
8 cups	1896ml	Water
2 cups	292g / 10oz	Potatoes - diced (large)
1/2 lb	227g / 8oz	Butternut squash - peeled &
		Diced
3		Zucchini - chopped finely (large)
1		Tomato - peeled, seeded &
		Chopped
1/3 lb	151g / 5.3oz	Mushrooms - sliced
1		Carrot - finely chopped
2		Celery ribs - finely chopped
1		Garlic clove - minced (large)
1		Yellow onion - finely sliced
1/3 cup	78ml	Olive oil
1 1/2 teaspoons	7.5ml	Coarse sea salt
1/2 lb	227g / 8oz	Tubular pasta
2 tablespoons	30ml	Pesto - see recipe
		Olive oil

Recipe Instructions

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.

By Minestrone Genovese (vegetable Soup With Pesto) on GenoMinestrone, vese (vegetable Soup With Pesto)

Source:
Bugialli on Pasta

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