Genoese Minestrone with Pesto

1/3 cup dried borlotti beans (red)
1/3 cup dried cannelli beans
2 zucchini, trimmed and diced
2 eggplants, trimmed and diced
3 tomatoes, peeled, seeded and diced
1 bunch celery, trimmed and diced
2 potatoes, peeled and diced
2 tablespoons olive oil
1 1/2 tablespoons kosher salt
5 ounces pasta (broken-up spaghetti, shells, anolini, macaroni, penne or other)
2 tablespoons pesto

Soak the borlotti and cannellini beans for 12 hours in cold water to cover. Drain. Combine all the vegetables with the oil and salt in a large saucepan. Add cold water to cover. Bring to a boil, cover; reduce the heat to moderately low and cook for about 1 hour, until the beans are tender.

Add the pasta, turn up the heat and cook until the pasta is al dente. Turn off the heat, add the pesto and stir at once with a wooden spoon. Serve immediately.

Serves 4



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