Recipe - Minestrone Col Pesto

1 pound Borlotti (or pinto) beans
1 pound Cannelloni (or white) beans
1 md Red onion, 1/4" dice
2 md Zucchini, 1/4" rounds
4 Plum tomatoes, 1/2" dice
4 Stalks celery, 1/4" slices
2 Potatoes, peeled & halved
2 Leeks, cleaned and, in 1/2"
moons
Salt and pepper to taste
4 tablespoon Extra virgin olive oil
6 ounce Small shells pasta
One half cup Pesto

Soak beans separately overnight and drain.

In a large sauce pot, place both kinds of beans, onions, zucchini,
tomatoes, celery, potatoes, leeks and olive oil and cover by 1 inch with
cool water. Cover pot and bring to a boil. Lower heat and simmer 1 1/2
hours until beans are tender. Add pasta, turn heat to a boil and cook until
"al dente". Divide among bowls and top each bowl of minestrone with a
dollop of pesto.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #506 by Sue suechef@sover.net on Mar 08,
1997.