Recipe for Minestrone Col Pesto

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Yield:

Ingredients:

Amount	Ingredient
1 lb	Borlotti (or pinto) beans
1 lb	Cannelloni (or white) beans
1 med	Red onion cut 1/4" dice
2 med	Zucchini cut 1/4" rounds
4 x	Plum tomatoes cut 1/2" dice
4 x	Celery stalks cut 1/4" slices
2 x	Potatoes peeled and halved
2 x	Leeks cleaned, and cut into 1/2" moons
	Salt to taste
	Freshly-ground black pepper to taste
4 tbl	Extra-virgin olive oil
6 oz	Small-shell pasta

Instructions:

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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