Minestrone, Genoa Style - {Minestrone Alla Moda Genovese}

Recipe Instructions Drain the beans from the soaking water, place them in a pot, cover with water, and cook about 30 minutes, or until still quite al dente, and set aside. In a large pot, heat the oil. Add the onion, leeks, eggplant, carrots, celery, and potatoes and saute for about 8 minutes, or until the vegetables just begin to exude their juices. Add the tomatoes, hot broth, hot water, beans, and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes. Add the spinach, zucchini, cabbage, and pasta and cook another 20 minutes or until the pasta is al dente. Stir in the Pesto Sauce. Add salt and pepper to taste and serve immediately. Note: There is a saying in Genoa that chi mangia pesto, non lascia mai Genova -- "He who eats pesto never leaves Genoa." This recipe yields 8 to 10 servings.