| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Italian, Soups, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Dried white kidney beans |
|
|
soaked |
| 8 |
c |
Water |
| 2 |
|
Potatoes, diced |
| 1/2 |
lb |
Butternut squash, peeled & |
|
|
diced |
| 3 |
|
Zucchini, chopped finely |
| 1 |
|
Tomato, peeled seeded & |
|
|
chopped |
| 1/3 |
lb |
Mushrooms, sliced |
| 1 |
|
Carrot, finely chopped |
| 2 |
|
Celery ribs, finely chopped |
| 1 |
|
Garlic clove, minced |
| 1 |
|
Yellow onion, finely sliced |
| 1/3 |
c |
Olive oil |
| 1 1/2 |
t |
Coarse sea salt |
| 1/2 |
lb |
Tubular pasta |
| 2 |
T |
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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