Title: Minestrone Genovese (Vegetable Soup with Pesto)
Categories: Soup Ethnic Vegetarian
Yield: 6 Servings

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		Tomato, peeled, seeded & - chopped
1/3	lb	Mushrooms, sliced
1		Carrot, finely chopped
2		Celery ribs, finely chopped
1	lg	Garlic clove, minced
1		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.

Carol Field, "Italy in Small Bites"

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