Genoese Minestrone with Pesto
1/3 cup dried borlotti beans (red)
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.
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
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.
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