*  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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