| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Soups, Italian, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 1/3 | c | Dried white kidney beans, soaked |
| 8 | c | Water |
| 2 | lg | Potatoes, diced |
| 1/2 | lb | Butternut squash, peeled & diced |
| 3 | lg | Zucchini, chopped finely |
| 1 | Tomato, peeled, seeded & chopped | |
| 1/3 | lb | Mushrooms, sliced |
| 1 | Carrot, finely chopped | |
| 2 | Celery ribs, finely chopped | |
| 1 | lg | Garlic clove, minced |
| 1 | Yellow onion, finely sliced | |
| 1/3 | c | Olive oil |
| 1 1/2 | ts | Coarse sea salt |
| 1/2 | lb | Tubular pasta |
| 2 | tb | Pesto, see recipe |
| Olive oil |
INSTRUCTIONS
Drain the beans & combine with the water in a Dutch oven. Bring to a boil & cok at a high heat for 10 minutes. Reduce heat & simmer, covered, for another 5 minutes. Add the potatoes, squash, zucchini, tomato & mushrooms & cook over medium heat, stirring from time to time. After about 15 minutes, add the carrot, celery, garlic & onion. Simmer for another 15 minutes, stirring occasionally. Add the olive oil & salt. Continue simemring, pressing the beans & potatoes against the side of the pot to make the soup dense. After another 15 minutes cooking, add the pasta & simmer for 9 or 10 minutes until it is al dente. Just as the heat is turned off, stir in the pesto. Let the soup cool until it is tepid & serve it with drizzles of olive oil on top.
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