Vegetable Recipes -Genovese Minestrone (Variation)


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Genovese Minestrone II

Another version of Genovese Minestrone - be sure to use pesto!

1 1/3 cups dried white kidney beans, soaked overnight
8 cups water
2 large potatoes, diced
1/2 lb butternut squash, peeled and diced
3 large zucchini, chopped
1 tomato, peeled, seeded and chopped
1/3 pound mushrooms, sliced (crimini are best!)
1 carrot, finely chopped
2 celery ribs, finely chopped
2 medium garlic cloves, minced
1 yellow onion, finely sliced
1/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 pound small tubular pasta
2 tablespoons prepared pesto
Extra-virgin olive oil to drizzle on top

Method

Drain the beans & combine with the water in a Dutch oven. Bring to a boil. When boiling lower heat to medium-high (a slow boil) and cook for 15 minutes. Reduce heat to medium-low and simmer, covered, for another 5 minutes. Drain in a colander. Clean pot or use a second one. Return beans to pot with a fresh 8 cups water.

Stir in the potatoes, squash, tomato & mushrooms and cook over medium heat, stirring from time to time. After about 15 minutes, stir in the carrot, celery, garlic & onion. Simmer for another 15 minutes, stirring occasionally.

Stir in the zucchini, olive oil and salt. Continue simmering, for another 15 minutes. Stir in the pasta and simmer for 9 or 10 minutes until it is just al dente. When ready to serve, stir in the pesto and a slight drizzle of olive oil.
Serves: 6

Contributor: pat ciesla

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