MINESTRONE GENOVESE (VEGETABLE SOUP WITH PESTO)
Serving Size : 6

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.
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PESTO (BASIL SAUCE)

1 c Basil leaves
2 ts Garlic, minced
1/2 c Olive oil
2 tb Pine nuts, chopped
1/8 ts Salt
Freshly ground black pepper

Puree all the ingredients in a blender or in a food processor. Or, if you want to do it the traditional way, pound the basil leaves, garlic, salt & nuts together with a mortar & pestle & then beat in the olive oil.

Use in soups or toss with hot pasta & serve as a main dish. Smaller quantities make an ideal appetizer. Will keep in the refrigerator or will freeze.