Ingredients
| 1 lb. | borlotti (or pinto) beans | | 1 lb. | cannelloni (or white) beans | | 1 | md. red onion, cut 1/4-inch dice | | 2 | md. zucchini, cut 1/4-inch rounds | | 4 | plum tomatoes, cut 1/2-inch dice | | 4 | celery stalks, cut 1/4-inch slices | | 2 | potatoes, peeled and halved | | 2 | leeks, cleaned and cut into 1/2 moons | | Salt, to taste | | Freshly ground black pepper, to taste | | 4 tbsp. | extra-virgin olive oil | | 6 oz. | sm. shell pasta | | 1/2 cup | pesto |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Similar Recipes
soups