Genoese Minestrone With Pesto
Ready In: 1 hr
Serves: 4
Ingredients
- 1⁄3 cup dried borlotti beans (red)
- 1⁄3 cup dried cannellini beans
- 2 zucchini, trimmed and diced
- 2 eggplants, trimmed and diced
- 3 tomatoes, peeled, seeded and diced
- 1 bunch celery, trimmed and diced
- 2 potatoes, peeled and diced
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons kosher salt
- 5 ounces pasta, broken-up spaghetti or 5 ounces shell pasta or 5 ounces anolini pasta or 5 ounces macaroni or 5 ounces penne
- 2 tablespoons basil pesto (such as Buitoni)
Directions
- Soak the borlotti and cannellini beans for 12 hours in cold water to cover. Combine all the vegetables with the oil and salt in a large saucepan. Add cold water to cover. Bring to a boil, cover; reduce heat to moderately low, and cook for about 1 hour, until the beans are tender.
- Add the pasta, turn up the heat and cook until the pasta is al dente. Turn off the heat, add the pesto and stir at once with a wooden spoon. Serve immediately.
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