Minestrone With Pesto - {Minestrone Con Pesto}

Recipe Ingredients

		Pesto
3 tablespoons	45ml	Pine nuts
2 cups	80g / 2.8oz	Fresh basil leaves
		= (preferably "picolo fino")
1		Garlic clove
1		Sea salt
5 oz	142g	Ligurian extra-virgin olive oil
		Minestrone
1 1/2 cups	240g / 8.5oz	Borlotti (or pinto) beans
1 1/2 cups	240g / 8.5oz	Cannelloni (or white) beans
1 cup	62g / 2.2oz	Red onion - cut medium dice (medium)
2 cups	474ml	Zucchini - cut 1/2" half moons (medium)
4		Plum canned plum tomatoes - cut 1/2" dice
4		Celery - cut 1/2" slices
2		Potatoes - peeled, and
		Cut into 1/2" dice
2		Leeks - cleaned, and
		Cut into 1/2" moons
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Extra-virgin olive oil
6 oz	170g	Small shells pasta
1/2 cup	118ml	Pesto - (listed above)

Recipe Instructions

To make the Pesto: In a large stone mortar, place the pine nuts, basil, garlic, and salt, and grind with a pestle until paste. Drizzle in the olive oil, beating with a wooden spoon. This can also be done in a food processor. Store in jars, topped with extra-virgin olive oil, for up to 1 week.

To make the Minestrone: Soak the borlotti and Cannelloni beans separately overnight and drain.

In a large soup pot, place both kinds of beans, the onion, zucchini, tomatoes, celery, potatoes, leeks, and olive oil, and cover by 1-inch with cool water. Cover the pot and bring to a boil. Lower the heat and simmer until the beans are tender about 1 hour to 1 hour and 30 minutes.

Add the pasta, and turn the heat to high. Cook the pasta at a boil until al dente. Divide the soup among 4 bowls and top each bowl of minestrone with a dollop of pesto floating on top.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F32) - from the TV FOOD NETWORK

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