| 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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