| 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.
A Message from our Provider:
“Jesus: The half has never been told”