Italian recipes

Minestrone Col Pesto

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

1 pound borlotti -- (or pinto) beans

1 pound cannelloni -- (or white) beans

1 medium red onion -- cut 1/4 inch dice

2 medium zucchini -- cut 1/4 inch rounds

4 medium plum tomatoes -- cut 1/2 inch dice

4 medium celery stalks -- cut 1/4 inch slices

2 medium potatoes -- peeled and halved

2 medium leeks -- cleaned, and -- cut into 1/2 inch moons

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

4 tablespoons extra-virgin olive oil

6 ounces small-shell pasta

1/2 cup pesto -- see * note

Preparation / Directions:

* Note: see the "Pesto" recipe which is included in this collection. 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5735)

Minestrone Col Pesto

Ingredients:

Preparation / Directions:

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