| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | lb | Borlotti (or pinto) beans |
| 1 | lb | 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 | tb | Extra virgin olive oil |
| 6 | oz | Small shells pasta |
| 1/2 | c | Pesto |
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. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #506 by Sue <suechef@sover.net> on Mar 08, 1997.
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