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Minestrone Genovese (Vegetable Soup With Pesto) ethnic, soups, vegetarian 1 1/3 cup dried white kidney beans, - soaked 8 cup water 2 large potatoes, diced 1/2 lb butternut squash, peeled & - diced 3 large zucchini, chopped finely 1 each tomato, peeled, seeded & - chopped 1/3 lb mushrooms, sliced 1 each carrot, finely chopped 2 each celery ribs, finely chopped 1 large garlic clove, minced 1 each yellow onion, finely sliced 1/3 cup olive oil 1 1/2 teaspoon coarse sea salt 1/2 lb tubular pasta 2 tablespoon pesto, see recipe 1 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" Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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