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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Borlotti (or pinto) beans

  2. 1 lb 454g / 16oz Cannelloni (or white) beans

  3. 1 lb 454g / 16oz Red onion - cut 1/4" dice (medium)

  4. 2 lbs 908g / 32oz Zucchini - cut 1/4" rounds (medium)

  5. 4 Plum tomatoes - cut 1/2" dice

  6. 4 Celery stalks - cut 1/4" slices

  7. 2 Potatoes - peeled and halved

  8. 2 Leeks - cleaned, and Cut into 1/2" moons Salt - to taste Freshly-ground black pepper - to taste

  9. 4 tablespoons 60ml Extra-virgin olive oil

  10. 6 oz 170g Small-shell pasta

  11. 1/2 cup 118ml Pesto - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe 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. This recipe yields 4 servings.

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